South Carolina peaches will soon be available at my favorite store here in town,the Black Mountain Farmer’s Market. The purslane is already growing beautifully throughout the Dr. John Wilson Community Garden. I look forward to eating this soon and serving it at the Seasonal School of Culinary Arts wine tasting.
Purslane Salad with Broiled Peaches
This is one of my favorite summer lunches. Best eaten slowly,quietly and preferably sitting barefoot on a shady porch.
1 bunch of purslane coarsely chopped
1 peach per serving,cut in 1/8ths
salt and fresh ground pepper
Place the coarsely chopped purslane on a salad plate. Preheat the broiler. Place the cut peaches on a broiler safe pan and drizzle with olive oil. Place directly under broiler and broil until golden and glistening,with a little deep brown along the edges if you like. Arrange peach slices atop purslane and drizzle with more olive oil and balsamic vinegar. Sprinkle with salt and a few twists of pepper.
*Purslane is a common weed in our gardens. This wonderful green leafy vegetable is very low in calories (just 16 kcal/100g) and fats;but is rich in dietary fiber,vitamins,and minerals.
Fresh leaves contain surprisingly more Omega-3 fatty acids (?-linolenic acid) than any other leafy vegetable plant. 100 grams of fresh purslane leaves provides about 350 mg of ?-linolenic acid. Research studies shows that consumption of foods rich in ?-3 fatty acids may reduce the risk of coronary heart disease,stroke,and help prevent development of ADHD,autism,and other developmental differences in children.
It is an excellent source of Vitamin A,(1320 IU/100 g,provides 44% of RDA) one of the highest among green leafy vegetables. Vitamin A is a known powerful natural antioxidant and is essential for vision. This vitamin is also required to maintain healthy mucus membranes and skin. Consumption of natural vegetables and fruits rich in vitamin A is known to help to protect from lung and oral cavity cancers.
Purslane is also a rich source of vitamin C,and some B-complex vitamins like riboflavin,niacin,pyridoxine and carotenoids,as well as dietary minerals,such as iron,magnesium,calcium,potassium,and manganese.