From Steve Johnson, http://www.starchefs.com/SJohnson/recipe05.html
5 large Cucumber, peeled, seeded and cut into quarter-round slices
1/4 pound Purslane, large stems removed, washed and drained well
2 tablespoons each, Fresh chopped mint, cilantro and chervil
4 cups Whole milk yogurt
1/4 cup Virgin olive oil
3 cloves Garlic, puréed with the blade of a knife
2 teaspoon ground Coriander
kosher Salt and ground Black Pepper
Place the cucumber, purslane and herbs into a large bowl. In another bowl, stir together the yogurt, olive oil and garlic, coriander and season to taste with salt. Add the yogurt mixture to the vegetables and mix well. Add a pinch of ground black pepper. Taste the dressed cucumber-purslane salad for seasoning, adding a little more salt if needed. Serve chilled.
From Kim O’Donnell, http://voices.washingtonpost.com/mighty-appetite/
3 medium waxy potatoes, such as Yukon golds or fingerlings, sliced into chunks, about ½ inch thick
salt to taste
1/3 cup olive oil
3 tablespoons lemon juice (from about 1 ½ lemons); alternatively use red wine vinegar
About 1 cup purslane, thoroughly washed, torn or chopped (stems are tangier than leaves, taste first to see if you like)
½ cup red onion, thinly sliced (alternatively, use a few chopped scallions)
½ cucumber, peeled and thinly sliced, into half moon shapes
1 large tomato, roughly chopped
½ cup fresh herbs – mint, parsley, chervil – whatever suits you
Bring a medium saucepan of water to a boil and add salt and potatoes. Cook until tender, about 10 minutes. Drain thoroughly and then pour into a serving bowl, spreading even to cover bottom surface.
Combine olive oil and lemon juice in a small dish, whisking until well emulsified, then pour over potatoes.
In a layered fashion, add purslane, onion, plus any additional ingredients. With a wooden spoon, stir to combine, and taste for salt.
Makes enough for 2 or 3 as a side dish.
Spicy Mexican purslane and tomatillo potato stew
From http://oneblockdiet.sunset.com, Inspired by a recipe from Rick Bayless’s Mexican Kitchen.
1 lb. tomatillos, husked and rinsed
3 large serrano chiles
1 white onion, cut into thick slices
3 large garlic cloves, unpeeled
1/3 cup cilantro sprigs, plus chopped cilantro for garnish
About 3/4 tsp. sea salt
1 tbsp. olive oil
1 lb. small Yukon Gold potatoes, quartered
1 1/2 cups small purslane sprigs
1. Broil tomatillos, serranos, onion, and garlic, turning as needed, until blackened. Peel the garlic, peel and stem the chiles, then purée all the broiled vegetables in a food processor with 1/2 cup water, cilantro sprigs, and salt.
2. Heat oil in a large saucepan over medium-high heat. Add tomatillo mixture and sauté for about 5 minutes. Stir in potatoes, then simmer, covered, until potatoes are tender, about 15 minutes; stir every so often.
3. Stir in purslane and cook a few minutes until wilted. Add chopped cilantro and more salt if you like.