Flourish

AN INNOVATIVE SUCCULENT FLORAL DESIGN STUDIO IN MARIN COUNTY, CALIFORNIA

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Purslane... It's Pretty AND Tastes Good Too!

Most people aren't aware that many succulents are edible as well as being highly nutritious. Purslane is one variety that is quite popular among those in the know. It has more beta-carotine than spinach, is full of minerals, is low in calories, and it can provide relief from some types of inflammation.

The following recipe from epicurious.com is delicious and perfect for hot weather months when it is in season:

PURSLANE AND AVOCADO TACOS

ingredients

For Pico de Gallo:

  • 1 pint grape tomatoes, quartered
  • 1/2 cup chopped white onion
  • 1 tablespoon lime juice, or to taste
  • 2 teaspoons minced fresh Serrano chile, or to taste
  • 1/4 cup chopped cilantro
  • Salt
  • Freshly ground pepper


For Tacos:

  • 2 large garlic cloves, finely chopped
  • 1 tablespoon olive oil
  • 1 lb purslane, including tender upper stems, chopped (about 6 cups)
  • 8 fresh corn tortillas
  • 2 avocados
  • 1/2 cup crumbled cotija cheese (about 3 ounces), or to taste
  • cilantro sprigs and lime wedges for serving
  • preparation

Make Pico de Gallo:

Combine tomatoes, onion, lime juice, chile, and cilantro in a bowl and season with salt and pepper. Let it stand while assembling the tacos.

Cook garlic in oil in a 12-inch heavy skillet over medium heat, stirring, until pale golden. Add purslane with salt to taste and cook, stirring, until wilted and tender, about 3 minutes. Transfer to a sieve set over a bowl and let it drain.

Have a folded kitchen towel ready for the tortillas. Heat a 10-inch cast-iron skillet over medium heat until hot, then heat a tortilla, keeping the others covered, flipping it occasionally with tongs, until it puffs slightly and gets brown in spots, 1 to 1 1/2 minutes. Transfer tortilla, as toasted, to towel, enclosing it, and repeat with remaining tortillas. Keep them warm in towel.

Quarter avocados lengthwise and remove pit, then peel. Cut each section into thin slices (lengthwise or crosswise, it doesn't matter) and season with salt.

Assemble tacos by spooning some purslane into a folded taco and topping it with avocado slices, cotija cheese, cilantro sprigs, and pico de gallo. Serve with lime wedges.