What is healthier than spinach, and the key ingredient in this tasty and healthy dip? Purslane! If you’re not sure what that is, don’t feel bad, most people don’t. I want to share a few Purslane recipes with you, including the subject of this post; purslane dip. But before we get to the recipe, allow me to tell you a little bit about this edible weed. You probably have it growing in your yard at this very moment!
Purslane: To Weed or to Eat?
Most people consider purslane to be a pesky weed, but other cultures know of its many health benefits. Chances are you have this weed invading your garden right now. You’re likely to find it growing amongst the plants in your garden or in-between cracks in your concrete. It’s very hardy and can be hard to control. Now that you’re “in the know,” consider harvesting it as food, instead of eradicating it as a weed. If you harvest the purslane from the ground, make sure it has not been sprayed with pesticides, or “watered” by animals. You can either use scissors to cut some or just pull the whole plant from the root. Don’t worry, they’ll find a way to grow back! The yellow flowers, seeds, and stems are all edible. To learn more, check out the following article.
Is Purslane Good For You?
Purslane is an edible succulent that has a slightly sour taste. It can be eaten as is, steamed, or fried. It’s also a wonderful addition to soups, such as Booshala. Nutritionally, it has six times more vitamin E than spinach and seven times more beta-carotene than carrots. It definitely qualifies as a superfood.
Although purslane recipes can be found on the internet, there was a time (and not too long ago) that most people didn’t know you could eat it, let alone know how to prepare it. Assyrian purslane recipes are plentiful, but the focus of this post is my mom’s purslane dip. This dip can be compared to spinach dip, but even healthier. Instead of sour cream, we use healthy Home-Made Yogurt. If you don’t want to make your own yogurt, plain Greek yogurt can be used. A word of caution, the purselane will release a pinkish liquid into the dip, the longer it sits. Although this will not change the flavor of the dip, it will affect the appearance. For this reason, I don’t recommend preparing purslane dip ahead of time.
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Creamy yogurt and purslane did. It's like spinach dip, but healthier!
- 4 cups purslane chopped
- 3/4 tsp salt divided
- 1 T olive oil divided
- 2 cups plain yogurt
- 3 cloves garlic pressed
- 1 T butter melted
- Wash harvested purslane thoroughly, after removing the roots and drain on paper towels.
- Chop purslane into 1" pieces and steam for approximately five minutes, or until wilted.
- Squeeze out any excess water. Sprinkle with 1/4 teaspoon salt and saute in olive oil for a few minutes.
- Add purslane to the yogurt, along with the pressed garlic, remaining salt, and melted butter. Mix well, and drizzle with additional olive oil, if desired. Serve with pita chips, crackers or bread.