We’re enjoying perfect purslane weather here in North San Diego and our CSA boxes reflect the bounty.
Ground bread crumbs
Cold pressed coconut or olive oil
Combine a half cup of flour with a teaspoon of sea salt.
Rinse your Purslane to remove any sand and then roll them in your flour/salt mixture.
Now dip in the beaten eggs.
Cover each stalk piece with bread crumbs
Fry or sauté each stalk until golden brown, and serve with a simple dipping sauce:
16 oz. of unflavored yogurt
3 cloves of fresh garlic
1/2 teaspoon of salt
dash of tabasco
cup of chopped cilantro
Combine cilantro, salt, tabasco, and crushed garlic in a Cuisinart and pulse until smooth. Add yogurt and pulse until combined. Refrigerate until serving.