The Spring is here again and so are young, fresh, juicy wild greens. Take Purslane (Portulaca oleracea) – my favorite!
Its fleshy succulent leaves, tender crunchy texture and refreshing flavor matches so well with cucumbers and makes exuberantly satisfying lunch.
Satisfying because Purslane has more omega 3 fatty acids than any other plant, has vitamin B, C and lots of E and A, minerals magnesium, calcium, potassium, folate, lithium, iron and 2.5% protein.
So, here is the recipe:
1 cup chopped Purslane
1 cup chopped cucumbers
1 cup cubed boiled and boiled extra-firm tofu
½ cup chopped cilantro
1 tablespoon finely grated fresh ginger
Dressing made with 2-3 spoons of greek yogurt, splash of soy sauce and splash of toasted sesame seed oil.
Mix all ingredients and serve on a rice crispie
Oh, its so good!
From “ Food Under Your Feet”, by Anya Pozdeeva- my favorite weed recipes