Delicious, simple recipes from purslane (oily herb). Purslane is widely known as a weed that all gardeners ruthlessly uproot. However, many do not know that this plant is very useful and can be eaten. Surviving in difficult conditions, wild herbs have strong immunity, which they will gladly pass on to those who eat them! Purslane is an oily herb.
This is an excellent source of Omega-3 fatty acids and is even called the "fish plant" - 100 grams of fresh purslane leaves contain as much as 400 mg of alpha-linoleic acid, which is 5 times more than in seafood!
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Recipes:
00:02 Summer refreshing purslane salad ( https://youtu.be/-Y0GoKNTthI )
purslane leaves
Unsweetened yogurt - 150 ml.
Garlic - 1-2 cloves
Ground black pepper
Red pepper flakes
Salt
Olive oil - 2 tbsp
01:55 Purslane with soy sauce ( https://youtu.be/-Y0GoKNTthI )
Purslane 1-2 bunches
Soy sauce - 2-3 tbsp.
Garlic -1-2 cloves
03:55 Stewed purslane (https://youtu.be/I7jTcf9YKiw )
Purslane - 500g
Onion -1-2 pcs
Garlic - 4 cloves
Tomatoes - 4 pcs (500 g)
Rice - 1st.l.
Vegetable (olive) oil - 60 ml (5 tablespoons)
Salt 1/2 tsp
Ground black pepper 1/4 tsp
Sweet or hot paprika - optional
Sugar 1/2-1 tsp
Add all spices to your taste.
07:54 Purslane with scrambled eggs ( https://youtu.be/Zz9wHSZF33M )
Purslane (Semizotu) - 230 gr
Onion -1-2 pcs.
Egg -3 pcs.
Pepper paste - 1 tsp
Vegetable oil - 30-40 ml.
Butter - 1 tbsp. (15 gr)
Salt 1/3 tsp
Black ground pepper 1/4 tsp
Paprika
Bon appetit!
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