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How to harvest Purslane Harvesting purslane is easy; it grows just about anywhere that gets two frost-free months per year and loves to spread around cultivated fields, back yards, and any place that has fertile, moist soil. When we came back after three weeks my garden was overgrown with Purslane. The Best Purslane Recipes on Yummly

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Composition Common purslane with chicken and rice:

1. You need 400 gm of Common Purslane (if you cant find it, fine, use the same recipe for Spinach)
2. Need Cup of white rice
3. Give of Water to cook the rice
4. Need 1 - large onion. Chopped
5. Take 5 large garlic cloves. Chopped
6. Need to taste of salt and pepper
7. Make ready 1 - chicken breast. Not necessary if you dont eat meat
8. You need 2 tablespoons of olive oil

Please join us in our journey to grow a vegetable garden that will allow us to become self-sufficient. Purslane is available in the spring and through the early fall months. Purslane is a type of succulent green, botanically known as Portulaca oleracea, and is sometimes referred to as Portulaca, Little Hogweed, and Common or Garden Purslane. It is not the same plant commonly known as.

Common purslane with chicken and rice instructions:

1. Clean the purslane thoroughly, drain then, and then chop them. I keep the stalks, they are very tasty and crunchy!
2. Chop the onions and garlic
3. Cut the chicken breast into thin strips
4. Sautee the garlic and onions with the olive oil, add the salt and pepper. Cover them until they become translucent.
5. Add the chicken breast strips, cook them on medium heat.
6. When chicken is almost done, add the chopped purslane. remember, dont add water as you will notice how the leaves will drain its own water in the pot and its volume will decrease. cover the pot and remain on medium to low heat. stir often.
7. Check the leaves often and stir often. it will be cooked once the green changes its color, and the stalks become more tender, but it is ok if they are still a little crunchy, they are delicious!
8. Cook the rice. once done serve as in the picture. traditionally, squeeze half a lemon on the purslane before eating.

Cream of Purslane and Zucchini Soup. Once I decided that purslane was probably our most reliable summer green, I began to explore ideas to use it, besides tossing it to the chickens. Food and Wine posted a splendid recipe by chef Alain Coumont. When the rice is soft, add chicken and spinach back to the pan. Season with lime juice, soy sauce / fish sauce, and fresh herbs.

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