Purslane

In your shares this week you may have something that is new to all of us:  “Purslane.”  This plant has been known as a weed, so it is easy to grow.  It is also known as a succulent herb and it is a member of the Portulaca family.  It is a part of edible landscape and now it is becoming of interest to the US Department of Agriculture.  Purslane contains alpha-linolenic acid, which is one of the most highly sought-after Omega-3 fatty acids. Purslane can either be used raw in salads or sautéed as a side dish. In addition to the crispy texture you would expect from a succulent, Purslane also has an interesting peppery flavor.

Tomato Cucumber and Purslane Salad

• 1 large cucumber, peeled, quartered lengthwise, seeds removed and discarded, then chopped
• 1 medium tomato, chopped
• 1 bunch purslane, thick stems removed, leaves chopped, resulting in about 1/2 cup chopped purslane
• 1 minced seeded jalapeno chile pepper
• 2-3 Tbsp fresh squeezed lemon juice
• Salt to taste

Combine all ingredients in a serving bowl.  Salt to taste.

From: simply recipes