Purslane grows wild in North America, and many treat it as a weed, but this plant adds a flavorful crunch to your dishes. Eat this succulent wild plant's leaves and stems raw or cook it lightly as you would spinach. Boiling and frying both cook the purslane without overcooking which makes this wild vegetable mushy.
Boiled Purslane Leaves
Rinse the purslane leaves in a colander under running water to wash off sand and dirt clinging to the plant.
Fill a saucepan halfway with water and bring to a boil over medium heat.
Add 4 cups purslane leaves to the boiling water and cook in the boiling water for two minutes.
Drain through a colander, and rinse with cold water to stop the cooking, and serve as you would lightly cooked spinach.
Rinse purslane tips in a colander under running water to rid the tips of sand and dirt.
Arrange three shallow bowls in a row on a counter. Fill the one bowl with 1 cup flour, the second with two beaten eggs and the third with 1 cup of bread crumbs. Heat 1/4 cup vegetable oil in a skillet over medium heat.
Toss 2 cups purslane tips in 1 cup of flour, shaking off the excess. Dip the floured purslane tips into the beaten eggs and roll them in 1 cup bread crumbs until coated.
Place the breaded purslane tips into the oil in the hot skillet, and cook over medium high until lightly browned on all sides, about five minutes.
Remove the cooked purslane tips from the skillet to drain on paper towels, and serve.