I managed to beat the deer to most of the purslane – I’m considering it a victory. It’s a great change-up in greens for us. We’re really enjoying the leaves in salad, to add a mild lemon flavor. For the cooked version, I decided on Asian flavors, and it turned out really yummy.
- 2 TBSP grapeseed oil
- 2 TBSP chopped onion
- 1 TBSP minced ginger
- 1 TBSP minced garlic
- 6-8 cups purslane leaves and tender tips (thick stems removed)
- Sesame seeds or sesame seed seasoning
- 1 tsp fish sauce, optional
- 1 tsp soy sauce
- 2 tsps toasted sesame oil
- Heat a skillet on medium. Add oil, onion, ginger, and garlic. Cook until onion starts to soften, and garlic is fragrant. Don't brown the garlic.
- Add purslane, sesame seeds, fish sauce, and soy sauce. Cook until purslane is wilted. Taste for seasoning and add salt and pepper, if needed.
- Stir in sesame oil and remove from heat.