Purslane: Many people think it’s just a weed, I’ll show you how my grandmother used it!
Purslane: Many people think it’s just a weed, I’ll show you how my grandmother used it!
If you like to use the aromas and flavors of wild herbs in your dishes, you can discover on this page how to use Portulaca.
Purslane is a plant also known as porcacacea, porcelain or fresh herb and belongs to the Portulacaceae family. Clearly, it is an edible plant and has been used in cooking since ancient times. Rich in omega 3, it prevents diabetes and cardiovascular diseases, helps diuresis, is purifying and antibacterial.
But today we want to show you an old recipe for free because it is extremely easy to find this plant in the garden. In fact, it is a weed that often, those who do not know it, tear it and throw it away.
Doing this action is something extremely bad, in fact, it can be used in the kitchen to prepare an omelette with purslane and cherry tomatoes, a good salad, purslane pesto or sweet and sour purslane.
Below you can discover how to prepare sweet and sour purslane, which is a side dish rich in antioxidants and perfect to accompany any dish, but especially those based on pork.
But let’s discover together this recipe inherited from our grandparents.
Purslane: many people think it’s just a weed, I’ll show you how my grandmother used it!
Sweet and sour purslane: ingredients and preparation of the recipe.
As mentioned above, sweet and sour purslane is a side dish that you can prepare in about 10 minutes. Once this special recipe is ready, simply store it in a glass jar.
Here are the ingredients to use:
90 gr of granulated sugar
25 gr of salt
200 gr of purslane net of waste
200 ml of white wine vinegar
100 gr of extra virgin olive oil
1 tablespoon of 4-color peppercorns
At this point, all you have to do is go to the kitchen and get to work. It’s that simple!
Procedure for obtaining sweet and sour purslane
The first thing to do is to take the purslane shrimp and remove the hardest ones. After that, you just have to wash the result obtained carefully and then drain the remaining purslane well. Once this operation is finished, gently dab the result with a clean cloth.
Next, you need to place a pot on your kitchen stove and put all the ingredients mentioned in the list above except the purslane. Then, let everything come to a boil and only then can you add the purslane.
Once it starts boiling again, turn off the heat and move the pot away, then mix the result properly.
Let the mixture sit for a minute, then with a spoon to drain, pull the purslane leaves and transfer them to a plate. Then, let the purslane leaves cool to room temperature.
When the liquid remaining in the pot is also cold, take a glass jar and transfer the leaves and also, of course, the cooking liquid inside.
After that, you just have to close the jar well and place it in the refrigerator.
At this point, you can serve sweet and sour purslane at the table whenever you want.