The Nutritional and Physiological Profile of Purslane (Portulaca oleracea)

Wash fresh purslane thoroughly under cold running water to remove dirt and grit from stems and leaves. Separate tough main stems if necessary, keeping tender stems and leaf clusters.

Bring a saucepan of water to a rolling boil. Submerge the purslane and boil for 2 to 3 minutes. This dissolves and leaches water-soluble oxalates out of the plant tissue into the water.

Pour the greens through a colander and completely discard the hot cooking water to prevent re-absorbing oxalates. Rinse briefly with cool water if adding to cold dishes.

Toss blanched purslane with olive oil, garlic, and lemon juice; add to warm grain bowls; or fold into scrambled eggs, soups, and sautéed vegetable dishes.