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Also known as Little Hogweed, Purslane(Portulaca oleracea ) is a very common edible weed. It can be found throughout the US and Canada as well as other parts of the world. Purslane can be found growing in sunny areas. The plant can be identified by its thick succulent-like leaves. All above ground parts of Purslane can be eaten: stems, leaves, flowers, buds, and seeds. Those parts can be consumed in almost every way you can imagine, raw or cooked, in a salad or in a sandwich. To read more about the Purslane plant, read our article Purslane, A Wild Edible Weed with Many Culinary Uses.
Purslane can be a great addition to your daily diet. It’s packed with more omega-3 fatty acids than other the vast majority of other plants. It also contains a lot of essential vitamins and minerals. However, while it’s certainly a healthy ingredient, please be aware that Purslane contains oxalate. Oxalate has been linked to kidney stones. Consult a doctor before consuming vegetables with high oxalate content, such as Purslane and spinach.
Ingredients(Makes 6-7 cups)
½ cup Purslane leaves
6 cups hot water
1 tablespoon butter
2 tablespoons olive oil
3 tablespoons white wine
1 carrot, peeled and chopped
1 onion, roughly chopped
2 garlic cloves, roughly chopped
3 medium or large potatoes, peeled and halved
40g chourico, sliced
1/3 cup parboiled variety of rice
3 teaspoons coarse or sea salt
2 teaspoons pepper
juice from ½ lemon
½ teaspoon freshly ground cinnamon
10 fresh mint leaves (for serving)
In a large pot, heat butter and olive oil. Add in chopped onions and sauté until they’re softened and golden in color. Add in chourico and carrot, continue to sauté until fragrant. Then add in garlic and continue cooking until the garlic becomes fragrant.
Pour in the white wine and cook until almost completely evaporated. Add in the potatoes and season with salt and pepper. Toss and sauté for a couple more minutes.
Add in 6 cups of hot water and bring to a boil. Slightly lower the heat and cover the pot. Let the soup simmer on high for 20 minutes or so. Remove soup from heat.
Scoop out the potatoes and chourico slices, place them in separate bowls. Mash the potatoes roughly and set aside. Meanwhile, pour the soup into a blender or food processor and purée until completely smooth. Then, pour the soup back into the pot.
Add rice to the pot and boil. Using a wooden spoon, stir so the rice doesn’t stick. Cover the pot and let simmer for 10 minutes. Uncover, then add purslane and mashed potatoes. Bring to a boil and let simmer uncovered for 10 more minutes, or until the rice is just cooked. Stir occasionally. Lastly, add in cinnamon and the lemon juice. Stir until thoroughly mixed.
Remove from heat and scoop soup into bowls. Garnish with mint leaves on top and serve while hot.
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