The West 97th Street Green Market was set up for social distancing. The sidewalk was marked with chalk to indicate where to form lines and keep 6 feet between customers. All of the vendors wore masks and gloves.
I was at the West 97th Street Green Market when I came across purslane, a type of greens I’d never seen or heard of before. It’s common in Spain, Greece, and Italy and is a good source of omega-3 and other vitamins and minerals. Purslane is also known as hogweed, pusley, and fatweed. It’s tender enough to use raw in salads. It also works it in stews and frittatas. This recipe for a simple side dish is the one given to me by the farmers who grew it.
- 2 cups purslane
- 1 clove garlic, smashed
- 2 tbsp extra virgin olive oil
- 2 tbsp Parmesan cheese
- salt & pepper to taste
Put 1 cup of water and a garlic clove in a frying pan. Turn the heat to medium-high.
When the water boils, add the purslane, and reduce the heat to low. Cover the frying pan and keep cooking for 6-7 minutes. If the Purslane has woody stems cook it a little longer.
Remove it from the heat, drain, and season with salt, pepper and a good drizzle of olive oil, Sprinkle with Parmesan just before serving.