Recently, I picked up a very unfamiliar ingredient to myself that I have never heard of called Purslane. It is not common in the US but is every where else so I decided to give it a try. You can eat it raw and it has a nice lemony aftertaste and is quite yummy so I decided to use it in a breakfast for dinner idea. It seems to take on the flavors or whatever you cook it with but still keeps its flavor prevalent. For how cheap and amazing this herb is, it will be a staple in lots of dishes to come. Enjoy
Purslane Scramble
Ingredients
- 4 eggs scrambled
- 1 white onion sliced
- 1 bell pepper color of your choice, chopped
- 1 to mato chopped
- 1 cup chopped purslane
- salt and pepper to taste
- coconut oil for pan
- 1 lemon
Instructions
- Place your saute pan on your stove on medium heat
- Add your onions and cook them until slightly translucent
- Next add in your peppers and saute until they are slightly soft
- Add in your purslane and tomatoes and stir well
- After you saute your tomatoes for about 3 minutes add in your eggs and continue to stir well to get your scramble until your eggs are cooked
- Remove from pan and plate
- Drizzle fresh lemon juice over the top if you so choose
- Enjoy
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Flourless Brownies
Of course I don't mind, love people using my recipes as long as they post back here
Since I didn't have any purslane, I substituted kale but next time I'm at my local produce market I will ask about it. Hope you don't mind but I referenced your website in one of my posts. Have to spread the word, I love your website!
http://nonasnotes.blogspot.com/2011/06/almonds-what-are-they-good-for.html
Thank you so much, I am glad you like them :)
Beautiful and easy recipe. I "discovered" purslane when shopping at a local produce market. They only had it once, but a quick Google search led me to try it. Wish I would've combined it with eggs, though.
Gave you a hat tip over at my paleo-primal aggregator (PrimalConnect) also, and subscribed to your RSS feed. Gorgeous photos and easy recipes, thanks so much for sharing.