Wild Green Recipes: Purslane Salad
Urban foraging was once the realm of hard-core locavores. Not anymore. Some farmers' markets now offer wild greens (a.k.a. edible weeds) and foraging groups abound. If you plan to forage for your wild greens, make sure you're picking what you think you're picking, as many edible weeds have toxic look-alikes.
This week, we'll show you how to prepare your wild greens.
Recipe #4: Purslane Salad
Here's yet another cousin of spinach, only more nutritious. Purslane is a succulent plant with a lemony flavor and more omega-3 fatty acids than any other plant. Add sardines for an extra dose of omega-3s!
2 cups purslane
2 cups spinach
1/2 cup snow peas, sliced
1/2 cup cucumber, sliced into half-moons
2 scallions, sliced into 1/2 inch pieces
1/2 cup Champagne vinaigrette
Toss everything together in a large salad bowl. Serve immediately with sourdough bread.
Read more: Q&A with a Gourmet Hunter-Gatherer
--By Laura Hayden / image courtesy of iStock/sahinde
Laura Hayden is an editorial intern at SIERRA Magazine. She is a rising senior at Mount Holyoke College, where she is pursuing a major in Environmental Studies, and a minor in Journalism. She has a passion for all things pertaining to growing (and eating) food, and renewable energy.