Tuesday, August 30, 2011

Purslane Plus Kale Equals Love

I've been trying to put up 40 pounds of tomatoes so please forgive me if this post is a little rangy, disheveled, and rambling.  That's pretty much me at the moment.  (Also, I may be slightly over caffeinated *tremble, tremble*)  Before you ask, no I didn't grow the tomatoes.  My tomatoes are barely larger than an egg and greener than a leprechaun on Sunday.  And there are about 6 of them.  Fried green tomatoes, here we come... =)

 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
1C quinoa
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)
olive oil
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...*


  1. I've never heard of purslane! Wonder what it tastes like - a bitter green? And you didn't have to cook it in this recipe?

    1. Hi Charley! Purslane tastes a little watery, and if there were a flavor, I'd say slightly sour or lemony and apparently can vary depending on the time of day it's picked! It's not bitter at all. Because it's so fragile, you don't need to cook it at all. It will wilt a little just from the heat of the other veggies!

  2. Good to know! I'll keep an eye out for it. Love all the other ingredients you had in this recipe so sounds delicious! Thanks!

    1. Depending on where you live, you may even find it growing in your garden! I love weeds! =)


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