Wednesday, July 27, 2011
Purslane and yogurt
Too simple to call a recipe. But the most simple meals are sometimes the best.
I bought a fat bunch of purslane for $2.50 at the Borough Hall Farmers' market. Mostly, I like it for its crunch. Its mind-boggling nutritional value is a secondary consideration. More omega 3 than anything else, for a start, so put away your fish oil capsules. And: "Purslane in particular is an anti-depressant food. According to James A. Duke, PhD, purslane has up to 16 antidepressant compounds; among them are magnesium, potassium, calcium, folate, and lithium. Purslane also contains essential fatty acids." James A. Duke.
At home I plunged it into a deep bath of cool water so that it could revive. It wilts fast in the sun. After a few hours it had plumped back up again.
Half a cup of Greek yogurt
Pinch of salt
1 small garlic cove, mashed to a pulp
About 10 mint leaves, chopped
Mix this all together and keep cold. Pick half a cupful of purlsane leaves, stir half of these into the yogurt, and arrange the rest on top. Eat with pita wedges or crackers or good bread.