Purslane Arrives in Markets

Every year Cafe Drake becomes excited by the late June appearance at greenmarkets of thick bunches of emerald green purslane; hey, it's the little things that keep us going. Often dismissed as a weed and gardener's nuisance, purslane is in fact a highly nutritious herb/vegetable with three times the potassium of spinach. The leaves and stems resemble a jade plant, with thinner petals, and besides being tasty and healthful, purslane adds visual appeal to any summer plate. You'll notice in the photo above we tossed the delicate leaves with sugar snap peas and red onions and dressed with olive oil, French mustard and chopped red chiles. Below are a few other options for using purslane, but do not limit yourself to our suggestions - in fact, substitute freely for spinach or even watercress in any favorite recipe and enjoy the subtle flavor that harmonizes so well almost universally.

PURSLANE CUCUMBER SALAD

Purslane and cukes are a match made in heaven. Dress this salad with yogurt mixture just before serving.

6 medium sized cucumbers, sliced / 2 cups Purslane leaves/ 1 cup yogurt /1 Tbsp olive oil / 2 tsp red wine vinegar / 2 Tbsp chopped mint / coarse black pepper and salt to taste

1. Slice cucumbers and mix together with Purslane in a salad bowl.



2. In a blender, mix together the rest of the ingredients for your dressing.



3. Coat the cucumber-purslane mixture well with the dressing. Serve chilled.

PURSLANE SALSA

A nice alternative to red salsas and exceptionally toothsome over broiled or baked fish.

4 cups fresh or canned tomatillos/ 2 cups Purslane leaves/ 1 small can of green chile peppers / 3 cloves garlic, crushed (we use a heavy mortar and pestle called a 'mocalhete' and crush them until they are good and juicy)/ 1/4 cup minced cilantro, fresh / about 1/2 tsp salt

1. Put tomatillos in a blender and whiz them up.



2. Put the tomatillo puree into a pot and simmer for about 15 minutes, then let cool and chill.



3. Meanwhile, chop Purslane leaves coarsely.



4. Chop the green chili peppers, crush the garlic, and mince the cilantro.



5. Mix everything together and add the salt to taste.

PICKLED PURSLANE

What won't we pickle at Cafe Drake? Keep this on hand in fridge to dress up (too) simple salads and humdrum sandwiches.

1 quart purslane stems and leaves / 3 garlic cloves, sliced /1 quart apple cider vinegar (or leftover pickle, jalapeno juice etc.) / 10 peppercorns / about 1 T. of sugar

1. Clean the purslane stems and leaves by rinsing with fresh water.



2. Cut into 1" pieces and place in clean jars with lids. Add the spices and pour the vinegar over the purslane.



3. Keep this in the refrigerator and wait at least two weeks before using.