How to Cook With Purslane

Adam Woodsman
Oct 23, 2025
3 min read

A tasty guide to turning the humble green into flavorful meals.

🥬 Introduction

Meet purslane (Portulaca oleracea) — often dismissed as a weed, yet wonderfully edible and perfect for your kitchen. With its lemony tang, crisp bite, and slight saltiness, purslane brings texture and brightness to countless dishes. From salads to stews to sauces, it’s one of nature’s most versatile greens.

🧺 Getting It Ready

Sourcing & Selection Look for fresh, vibrant leaves and tender stems. If you forage, choose clean, unsprayed areas far from roadsides. Purslane wilts quickly, so use it soon after harvesting.(Proportional Plate)

Cleaning & Prep Rinse several times to remove grit and sand. Remove large or woody stems, keeping the leaves and thin stems. Spin or pat dry before using.(Epicurious)

Flavor Snapshot Purslane’s texture is succulent and juicy, with a lemony brightness that pairs well with rich, creamy, or salty ingredients.(Epicurious)

🍳 Cooking Techniques

Raw: Use in salads or sandwiches for a fresh, crisp element.
Lightly Cooked: Sauté or steam for 2–5 minutes to soften while retaining its bite.
Sauces & Condiments: Blend into pesto, chimichurri, or salsa for earthy tang.
Stews & Curries: Add near the end of cooking to balance hearty, rich flavors.
Creative Uses: Mix into eggs, pickle it, toss into soups, or spoon over grains.

🍽️ Recipes

🥗 Sicilian Purslane Salad

Bright, refreshing, and full of Mediterranean flavor.

Ingredients Purslane, baby lettuce, cherry tomatoes, olives, capers, olive oil, and balsamic vinegar.

How to Make Wash and dry purslane thoroughly. Combine with lettuce, tomatoes, olives, and capers. Drizzle olive oil and balsamic vinegar, season with salt and pepper, and toss just before serving.

Tips Add feta for richness or swap balsamic for white-wine vinegar for a lighter note.(Sharon Palmer)

🍲 Sautéed Purslane with Garlic & Shallots

A quick, flavorful side with a subtle tang.

Ingredients Purslane leaves and small stems, olive oil, garlic, shallots, salt, pepper, lemon zest, or chili flakes.

How to Make Heat oil, add garlic and shallots until fragrant. Add purslane and cook 3–5 minutes until wilted but still green. Season and serve immediately.

Tips Avoid thick stems for best texture and don’t overcook.(Proportional Plate)

🧂 Purslane Chimichurri Sauce

A zesty, herbaceous sauce perfect for meats and vegetables.

Ingredients Purslane, parsley, oregano, garlic, red pepper flakes, olive oil, red wine vinegar, salt, and pepper.

How to Make Blend purslane, herbs, and garlic. Slowly add olive oil and vinegar until semi-smooth. Chill at least two hours for flavors to meld.

Tips Keeps for two weeks refrigerated. Bright, tangy, and naturally lemony without citrus.(From A Chef’s Kitchen)

🍳 Purslane & Egg Breakfast Scramble

A rustic Mediterranean-style morning dish.

Ingredients Purslane, eggs, onion or shallot, olive oil, dill or parsley, salt, pepper, optional feta.

How to Make Sauté onion, add purslane for one minute, then pour in beaten eggs. Stir gently until soft and fluffy. Top with herbs and optional feta.

Tips Soft eggs and crisp purslane give the perfect balance of creaminess and tang.(Our Permaculture Life)

🍖 Mexican Verdolagas con Puerco

A classic pork-and-purslane stew with tomatillos.

Ingredients Pork shoulder or ribs, tomatillos, onion, garlic, jalapeño, cumin, broth, purslane.

How to Make Brown the pork, then sauté onion, garlic, and tomatillos. Add spices and broth; simmer until pork is tender. Stir in purslane and cook briefly until wilted.

Tips Purslane brightens the rich sauce and balances the spice.(Mexico in My Kitchen)

🥒 Quick Pickled Purslane

A crisp, tangy way to preserve extra greens.

Ingredients Purslane, vinegar, water, salt, sugar, garlic, mustard seeds, optional chili or dill.

How to Make Bring brine to a simmer, pour over packed purslane in a jar, and refrigerate for 24 hours.

Tips Keeps up to two months. Excellent on sandwiches or tacos.(Our Permaculture Life)

🍞 Purslane & Tomato Bruschetta

Simple, fresh, and perfect for summer.

Ingredients Tomatoes, purslane, olive oil, balsamic vinegar, garlic, salt, pepper, baguette slices.

How to Make Toast bread, mix tomatoes and purslane with oil and vinegar, and spoon onto bread.

Tips Serve immediately to keep bread crisp.(Epicurious)

💡 Tips & Common Pitfalls

Stick to leaves and tender stems; large ones can be fibrous.
Don’t overcook — 2–5 minutes is plenty.
Pair with cheese, olive oil, or vinegar to balance its tang.
Use fresh purslane soon after harvesting.
Avoid foraging near roads or sprayed areas.

🌻 Conclusion

Purslane’s versatility is unmatched. Raw or cooked, it delivers a distinctive brightness that enlivens almost any dish. Try one of these recipes, experiment with your own twists, and rediscover this wild supergreen in your kitchen.