Turkish Purslane Salad with Yogurt
2 small bunches purslane, rinsed, picked over and chopped – tough stems discarded 1 small clove garlic, minced
1⁄2 cup, more or less, plain yogurt, thick Greek yogurt works well
Sprinkle of paprika, for garnish
1. In a medium mixing bowl, stir together purslane, garlic and just enough yogurt to cover the purlsane well.
2. Season with salt, and garnish with a sprinkle of paprika.
3. Serve immediately, or chill.
4. As the salad sits, the yogurt will release it’s watery liquid, simply drain this off to serve.
Recipe from: www.vegwithlisa.com
Fun fact: Purslane has been used for thousands of years for everything from salads to medicines. It’s known as a succulent herb with great crunch and a taste with both citrus and pepper undertones. It can be found growing wild or cultivated in gardens, in almost any sunny spot, and is hardy like a weed. Among some 13,000 known plants, this under- utilized leafy green vegetable offers more nourishment than our major crops. It is very popular in Mexico, and can be added to tortillas and salsas to create extra flavor and texture.
Nutritional info: Purslane contains more Omega-3 fatty acids than any other leafy vegetable plant. It is one of the very few plants that contain the long-chain omega-3 EPA. It also contains vitamins—mainly vitamin C, some vitamin B and carotenoids, as well as dietary minerals, such as magnesium, calcium, potassium and iron.
Source: Wikipedia, http://natural-medicinal-herbs.com