Have you ever cooked purslane? Early June is the season for this slightly lemony, crunchy green plant. Give it a try with this healthy recipe. Even the stems are edible. You might have some in your garden or nearby forests. You can find it in farmers markets.
Whatever you make with spinach, you can also prepare with purslane. There are about 45 different combinations already prepared. Do not limit yourself with just a salad. Read more here.
This recipe is an olive oil dish to be served as a side. On the other hand if you prefer or perhaps vegan you can also enjoy it as a main course.
The tips that are valid for most of the Turkish olive oil side dishes are valid for this dish too. Add a teaspoon of sugar to remove the bitterness of the olive oil and the tomatoes. Cool with lid covered, before moving to the fridge. This will help maintain the shapes, taste and color of the vegetables.
Enjoy – afiyet olsun.
Purslane with Olive Oil / Zeytinyağlı Semizotu
Ingredients
- 1 bunch purslane
- 1 carrot
- 5-6 cauliflower florets
- 1 tablespoons rice or bulgur
- 1-2 tomatoes chopped
- 1 onion chopped
- 2 garlic cloves chopped
- 3 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon sugar
Instructions
- Rinse well the purslane. If dusty put all in a bowl of water and 4 tablespoons of vinegar set aside for 20 minutes. Take out slowly, rinse again.
- The stems are edible, but cut off the very stiff ones. Also wrip with your hands or use a knife to cut to 2-3 each stalk.
- Peel and cut thin slices from the carrots.
- Add the olive oil in a pot, slightly heat up. Add chopped onions, sauté until translucent.
- Add chopped garlic, sauté for another 1-2 minutes.
- Add the carrots. Mix.
- Add the tomatoes. Mix.
- If using rice rinse and add and mix. If using bulgur add and mix.
- Finally add the purslane. Mix gently, try not to crush the leaves.
- Also add the salt and sugar at this stage.
- Add water to cover the bottom of the pot. Cook with lid covered until all the vegetables are done. Add more warm water if necessary, but the purslane and the tomatoes will be leaving of water.
- Keep lid covered until the pot cools. Move to the fridge and serve as a side dish.