From the Texas A & M Agrilife Extension website
http://aggie-horticulture.tandmu.edu
This is a home type dish that is as simple to prepare as "scrambled eggs with..." but much more nutritious. Serve as a side dish, a brunch main dish, or as a filling in tortillas and pitas.
Ingredients
1 Tablespoon Vegetable Oil
1 Small Onion, Finely Chopped
1 Medium Sized Ripe Tomato, chopped (not skinned)
1 Serrano or Jalapeno Pepper, finely chopped, or freshly chopped black pepper, according to taste
2 to 3 tablespoons low sodium soy sauce
1 egg beaten
Directions
Set aside a few raw sprigs of purslane for garnish. Steam or blanch the rest until tender-crisp (three to five minutes). Drain thoroughly, transfer to a plate covered with several layers of paper towels and blot dry.
In a large pan, saute garlic and onion in vegetable oil until soft. Add tomato and chile and saute until the mixture becomes sauce-like. Season with soy sauce. (If you aren't using the chile, add freshly ground black pepper). Saute until the mixture is warm and the flavors marry.
When ready to serve add the beaten egg to the warm mixture in the pan and mix gently. The egg will bind the mixture loosely but should not harden into scrambled eggs. Garnish plate servings with reserved sprigs.
Showing posts with label purslane. Show all posts
Showing posts with label purslane. Show all posts
Thursday, June 16, 2011
Purslane Potato Salad
From diaryofalocavore.com
Serves 4 - 6
In a medium pot, boil five cups chopped potatoes until tender. Drain and set aside to cool. In a bowl, mix one cucumber, chopped into half moon slivers, 1 cup purslane leaves and buds, (flowers and stalks are edible as well if you choose) and 1 cup chopped scallions with greens. Add potatoes and mix well.
In a small wide bowl mix one egg yolk until smooth. Drip in, whisking constantly, 1 cup olive oil making sure to add slowly enough to keep mixture opaque. Add 1 teaspoon salt and 1-2 finely chopped serano peppers. Mix well. Spoon over potato and vegetable mixture (there may be some spicy mayo leftover; it will keep in the fridge for at least a week) adding several teaspoons white wine or cider vinegar and fresh ground pepper and salt to taste. Toss well and serve at room temperature.
Serves 4 - 6
In a medium pot, boil five cups chopped potatoes until tender. Drain and set aside to cool. In a bowl, mix one cucumber, chopped into half moon slivers, 1 cup purslane leaves and buds, (flowers and stalks are edible as well if you choose) and 1 cup chopped scallions with greens. Add potatoes and mix well.
In a small wide bowl mix one egg yolk until smooth. Drip in, whisking constantly, 1 cup olive oil making sure to add slowly enough to keep mixture opaque. Add 1 teaspoon salt and 1-2 finely chopped serano peppers. Mix well. Spoon over potato and vegetable mixture (there may be some spicy mayo leftover; it will keep in the fridge for at least a week) adding several teaspoons white wine or cider vinegar and fresh ground pepper and salt to taste. Toss well and serve at room temperature.
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