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世界各地馬齒莧(Purslane)的多種吃法 組圖

(2013-10-26 13:32:19) 下一個

世界各地馬齒莧(Purslane)的多種吃法 組圖


世界各地馬齒莧(Purslane)的多種吃法1 組圖

Purslane: Egg Purslane Tacos – Tacos de Verdolagas y Huevos

Tacos de verdolaga purslane egg - ForkFingersChopsticks.com

I’m excited you’re excited for purslane. I feel like I’m on a marketing campaign for the succulent this summer.

I confess, however, the inspiration for featuring this ingredient came from my hubby. He’s been making green smoothies this summer (adding raw kale, spinach, collards and other greens into his berry smoothies for extra nutrients). One day he asked about “purslane” and I reminded him that he’s eaten it in tacos de verdolagas.

In most Mexican cookbooks, verdolagas/purslane are mentioned in recipes with pork. But, they are also frequently eaten scrambled with eggs. That’s how I remember eating them growing up. When I told my brothers and sisters that I was writing about verdolagas – they waxed nostalgically for those tacos with verdolagas, sautéed onions, chile and scrambled eggs.

For those new to purslane, the cooked version tastes like spinach and loses its tanginess. It’s a nice earthy compliment to eggs.

When you prepare the raw purslane, make sure to use the florets and use only the tender part of the stem. The whole stem is edible, but I find the really thick stems chewy. Substitute purslane in those recipes where you’d usually have sautéed greens like spinach.

This morning we had tacos de verdolagas with a little queso fresco and salsa. They are great for breakfast, lunch, dinner or even a snack.

If any of you are already purslane fans, what’s your favorite way to eat it?

Tidbits on Purslane:

  1. Purslane is loaded with vitamins and minerals but for anyone watching their nitrate intake – as in spinach, don’t over do it.
  2. Its name in Malawi (a southeast African country) translates as “buttocks of the chief’s wife,” referring to the plants rounded leaves and juicy stems.

 

Ingredients tacos verdolagas purlane tomato onion chile saute - ForkFingerschopsticks.com

Verdolagas Purslane Eggs Tacos Queso - ForkFingersChopsticks.com

Purslane & Egg Tacos – Tacos de Verdolagas y Huevos

Serves 2 to 4

The reciepe serves two people abundantly; four people if you are also serving other side dishes like potatoes and beans. For added measure for four, add a few more eggs and purslane.

Ingredients:

3 eggs, beaten

2 tablespoons oil – canola or olive oil

1/2 onion

2 cups purslane, large stems removed, 1 ½ inch pieces

1/2 large fresh tomato, diced

1 chile – jalapeno, serrano or roasted green chile, diced

1 – 2 cloves garlic, minced

Salt

Pepper

Fresh corn tortillas

Queso Fresco

Salsa

Method:

  1. Beat eggs with whisk or fork. Season with salt and pepper. Set aside.
  2. Heat large skillet on medium-high heat, add oil. Sauté onion for 1 to 2 minutes until it starts to become translucent. Add purslane; stir to cook for another 2 minutes. Add diced tomato, chile and garlic; sauté about 1 minute to reduce the juice from the fresh tomato. Using a spatula, push the purslane mixture to the sides to make a space to scramble the eggs. Scramble the eggs for another few minutes and mix the eggs and purslane together. Season with salt and pepper.
  3. Serve warm with corn tortillas and topped with queso fresco and salsa (preferably green).

    世界各地馬齒莧(Purslane)的多種吃法2 組圖

    Dining on Succulents: Purslane Salad with Watermelon                 

Issue 78 · Dry Gardens · June 27, 2013

 

Last week, we asked New York photographer and nutritionist Rebecca Baust of The Daily Muse to hit the greenmarkets in search of one of our favorite edible greens: purslane. In a genius move, she paired the bright, slightly sour-flavored green with sweet watermelon and baby greens and tossed the whole thing with a simple red wine vinaigrette. See below for the ingredients and recipe:

Photos by Rebecca Baust for Gardenista.

purslane watermelon salad | gardenista

Commonly considered a weed (and found growing between cracks in the pavement as often as in farmers' fields), purslane (Portulaca oleracea) is an unassuming green that packs a powerful nutritional punch. In studies conducted by the Journal of the American College of Nutrition, purslane was shown to have more omega-3 fatty acids than spinach. It's also rich in beta carotene, vitamin C, magnesium, riboflavin, potassium, and phosphorous. Like most of the plants we're featuring this week, purslane thrives in low-moisture soil. 

If you're hoping to grow your own purslane, a packet of Purslane Seeds in available from Johnny's Selected Seeds for $3.45.

purslane watermelon salad | gardenista

As is often the rule, fresh, young purslane plants make for the most best salad ingredients. At Union Square Greenmarket in Manhattan, shoppers can pick and choose from farmers' salad mixes to create their own combination of lettuces and baby greens.

purslane watermelon salad | gardenista

Back home, Rebecca prepped the purslane plants, which happily mostly just means washing. The succulent's stems and leaves are both edible.

purslane watermelon salad | gardenista 

For the dressing, Rebecca mixed extra virgin olive oil and red wine vinegar in a 3-to-1 ratio. She seasoned the mixture with sea salt and pepper. 

purslane watermelon salad | gardenista

Rebecca used the California-made O Cabernet Vinegar in her dressing. It's available at O Olive Oil for $12. An 8.5-ounce bottle of O Extra Virgin Olive Oil is $9.

purslane watermelon salad | gardenista

Tossed together, the sweet and sour mixture creates a salad that can stand up to this summer's first New York heatwave. 

purslane watermelon salad | gardenista

Here's the recipe: 

Ingredients:

For the salad:

  • Purslane, several large handfuls
  • Baby greens, several large handfuls
  • Watermelon, cubed and deseeded

For the dressing:

  • Extra virgin olive oil
  • Red wine vinegar
  • Sea salt and black Ppepper to taste

Directions:

Add purslane and baby greens to a large bowl. Deseed watermelon and cut into 1-inch cubes. Add to a large bowl with greens. In a separate small bowl, whisk together extra virgin olive oil and red wine vinegar in a ratio of 3 parts oil to 1 part vinegar. Season with salt and pepper to taste and toss with greens. Serve chilled for optimum refreshment.

Inspired by festive salads? Might we suggest adding flowers?

Prefer your succulents in pots? Here's how to avoid killing them.

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