See the tomatoes? (Pobre tomates.)
Anyway, I am still geeked about finding purslane at the market last week. I hadn't found any for years and when I saw it, I giggle-snorted like an Urkle and shoved handfuls of it into my shopping bag. Strange looks from my vendor aside, I've been holding on to this recipe I created a few years ago and was really excited to get to dust if off again.
This is a great recipe for using up leftover quinoa and lentils.
Purslane Stuffed Kale Leaves
Yield: 4-5 servings
4 C water, divided
1 tsp vegetable bullion
1 C lentils
1/4 medium onion, chopped
2 large garlic cloves, sliced
8-10 leaves kale
1/2 C chopped purslane (stems, too!)
4 sprigs fresh thyme, chopped
1/4 C freshly grated Parmesan (optional)
salt and pepper
Bring quinoa to a boil in 1 3/4 C water and stir in the bullion. (I like Better than Bullion Organic Vegetable or Mushroom. You could substitute vegetable stock if you like.) Cover, reduce heat, and simmer on low for 15-20 minutes. Fluff with fork.
Meanwhile, boil lentils in 2 C water until soft, around 20 minutes.
Sauté garlic and onion in a little olive oil until softened and slightly browned.
Combine 1 C quinoa, 1 C lentils, onion/garlic sauté, and optional cheese. Season with salt and pepper as desired and set aside.
In the same hot sauté pan, brown kale leaves slightly, then add remaining 1/4 C of water, stock, or even wine to the pan and cover. Steam leaves until stems are soft and pliable, around 2-3 minutes.
Remove from heat. When leaves are cool enough to touch, place one heaping spoonful of quinoa mixture on the leaves, then top with a generous helping of purslane and a little thyme. Roll the leaf and put it on a plate. If your leaf is coming unrolled, you can use a toothpick to help hold it together.
I served this with steamed butternut squash last night and it was fabulous. This keeper would make a nice side dish for chicken, also. The hubs and the eldest loved it. The youngest ate two bites of squash. *sigh...*