I’ll be the first to admit I’d never heard of “Purslane” or “Papalo” before I went to the Farmer’s Market in Santa Barbara this weekend.
So I posted the pic of “Purslane” on my Instagram to see what was up. I was gobsmacked to find out that apparently it’s the most common thing ever??
Like I should check under my bed as it’s probably growing there too.
I guess it’s ‘weedish’, therefore inexpensive and super high in omega-3’s (yes, I believe everything I read, especially at the Farmer’s Market because I know n o t h i n g )
How much nothing do I know? I used the Purslane twice.
First I sautéed it along with some pre-boiled potatoes, garlic and sage leaves. Sage leaves, potatoes, garlic- YUM.
Purslane…not so much.
The next night I used it raw in a salad. No one cared for it (being polite here) so I threw it all out.
Tonight, feeling like we were in the minority, I double checked my photos. Sure enough, I had mixed up the Purslane and the Papalo. Anyone could make that mistake, right??
Anyway, the moral of my story; Papalo- PASS (nothing like cilantro) Purslane- GOOD (a little sour, fresh and green tasting, not unlike sucking on the stems of those little yellow flowers that grow wild (help me out here)
Someone pointed out Purslane was included in a NYT recipe last week which sounds delicious, so I’ve included the link below.
The NYT Salad recipe
May the Omegas be with you.