Have you ever heard of purslane? In Greece we call this green andrakla or glystrida. It is actually an edible weed, that is considered a succulent and grows wild just about everywhere and is jam packed with nutrients. Purslane is native to Asia, but now grows around the world.
You will usually find it creeping up in your garden, between the cracks in the sidewalk, and sometimes a few ethnic markets will carry it. You can even grow it in a container.
It is rich is dietary fiber, vitamins & minerals. The fresh leaves are the richest in omega-3 fatty acids among all other known leafy greens. Purslane is also one of the highest sources of vitamin A in its vegetable category. It is both vitamin C & vitamin B rich. And it’s natural pigment sources are high in antioxidants.
I usually eat them in a salad, but they are also wonderful in sautés, soups, or stews. You can even add them to an omelette. And their taste can be described as lemony, with a bit of pepper to them. The stem is crispy and bright. When smaller in size, the stem in red. When allowed to grow larger, the stem becomes thicker and greener.
1 -2 bunches of purslane
A handful of fresh mint leaves torn or sliced
1-2 Persian cucumbers
2-3 radishes thinly sliced
1/2 cup crumbled feta cheese.
Coarse sea salt & pepper to taste
Juice of 1 lemon
Generous drizzle of extra virgin olive oil
A pinch of dry oregano
Start by washing your purslane under cold water to remove any sand or dirt. Drain excess water and coarsely chop. Rinse and chop all of the other fresh ingredients. Assemble. Salt & pepper to taste. Crumble your feta & sprinkle the dry oregano. Squeeze your lemon juice & drizzle the olive oil. Toss and serve!
Truly, you can combine it with anything that your heart desires! Get creative & enjoy!