For a flavorful salad, toss raw purslane with other lettuces, like arugula, butter lettuce, spinach, mache or romaine. Add a lightly sweet and tart dressing, such as honey mustard.
- Enhance ordinary mayonnaise-based salads — chicken, egg, tuna, shrimp and turkey — by replacing celery with chopped purslane sprigs and stems.
- Use purslane in sandwiches instead of lettuce.
- Raw purslane makes an attractive garnish.
- In recipes that call for watercress, try purslane instead.
- Stir purslane into soups and stews, just as you would use spinach.
- To cook, steam purslane for one to two minutes. Or saute it in a hot pan with olive oil until it’s lightly wilted. Serve as a side dish.
- Refrigerate purslane in an open plastic bag with a paper towel at the bottom. It will keep for about a week.
- Before eating, cut off roots. Soak leaves and stems in cold water to remove any dirt, then dry. Cut off and discard heavy stems.
- Because of purslane’s variable tastes, always sample it before using it in raw or cooked recipes. Younger small leaves will be sweeter and more delicate. If the purslane has matured and has larger stems, make sure the flavor is not too strong for your palate.