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Green Purslane is a selfseeding herb that grows each summer in my pots. When the plants are big enough, I harvest the main stems, leaving the lower stems and roots: the plants will be ready to be harvested again soon, all summer long.

In the picture, a green purslane share a pot with a Jalapeno: so I had the idea of an hot salad, with green chilies.

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I used two small Numex Sunglo, but you can use any green chili pepper of your choice.



Hot Green Purslane Salad

Ingredients
1/2 cup of green purslane leaves
2 green chilies
vinegar, salt, olive oil

Directions
Wash the purslane leaves, add the chilies cut into slices.
Season with vinegar, salt and olive oil to taste.

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A similar recipe:

Indonesian-style Purslane Salad

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This goes to Debinhawaii from Kahakai Kitchen who's hosting the weekly event Souper Sundays (now Soup, Salad and Sammie Sundays).

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