Purslane: Many people think it’s just a weed, I’ll show you my grandmother how she used it!<\/p>\n\n\n\n
If you love using the aromas and flavors of wild herbs<\/strong> in your dishes, on this page you can discover how to use Portulaca<\/strong> .<\/p>\n\n\n\n Purslane<\/strong> is a plant also known as porcac\u00e1cea, porcelain or fresh herb and belongs to the Portulacaceae family<\/strong> . Clearly, it is an edible plant and has been used in cooking since ancient times. Rich in omega 3, it prevents diabetes and cardiovascular diseases, helps diuresis, is purifying and antibacterial.<\/strong><\/p>\n\n\n\n But today we want to show you an ancient recipe at no cost<\/strong> since it is extremely easy to find this plant in the garden. In fact, it is a weed that many times, those who do not know it, pull it up and throw it away.<\/p>\n\n\n\n Performing this action is something tremendously wrong, in fact it can be used in the kitchen to prepare<\/strong> an omelet with<\/strong> purslane and cherry tomatoes, a good salad<\/strong> , purslane pesto or sweet and <\/strong> sour<\/strong> purslane .<\/p>\n\n\n\n Below, you can discover how to prepare sweet and sour purslane<\/strong> , which is a garnish rich in antioxidants<\/strong> and perfect to accompany any dish, but especially those based on pork<\/strong> .<\/p>\n\n\n\n But let’s discover together this recipe inherited from our grandparents.<\/p>\n\n\n\n As mentioned above, sweet and sour purslane is a side dish<\/strong> that you can prepare in 10 minutes or so<\/strong> . Once this special recipe is ready, simply store it in a glass jar<\/strong> .<\/p>\n\n\n\n These are the ingredients<\/strong> to use:<\/p>\n\n\n\n At this point, all you have to do is go to the kitchen and get to work. It’s that easy!<\/p>\n\n\n\n Procedure to obtain the Portulaca in agrodolce<\/strong><\/p>\n\n\n\n The first thing to do is take the purslane shrimp and remove the toughest ones. After that, you just have to carefully wash the result obtained and then drain the remaining purslane well. After completing this operation, gently rub the result with a clean kitchen cloth.<\/p>\n\n\n\n Then you have to place a frying pan on your kitchen stove and put all the ingredients mentioned in the list made above except the purslane. Then let everything come to a boil and only then can you add the purslane.<\/p>\n\n\n\n Once it starts boiling again, turn off the heat and remove the pan and then mix the result properly.<\/p>\n\n\n\n Let the mixture sit for a minute and then, using a draining spoon, lift the purslane leaves and transfer them to a plate. Then, let the purslane leaves cool to room temperature.<\/p>\n\n\n\n When the liquid left in the pan is also cold, take a glass jar and transfer the leaves and also, of course, the cooking liquid inside.<\/p>\n\n\n\n After that, you just have to close the jar tightly and place it in the refrigerator.<\/p>\n\n\n\n At this point, you can serve sweet and sour purslane on the table whenever you want.<\/p>\n\n\n\n You will see that its flavor will please anyone who tries it.<\/p>\n\n\n\n Enjoy.<\/p>\n","protected":false},"excerpt":{"rendered":" Purslane: Many people think it’s just a weed, I’ll show you my grandmother how she used it! Purslane: Many people think it’s just a weed, I’ll show you my grandmother how she used it! If you love using the aromas and flavors of wild herbs in your dishes, on this page you can discover how to use Portulaca ….<\/p>\n","protected":false},"author":2,"featured_media":5302,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-5322","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/nanasadvice.com\/index.php?rest_route=\/wp\/v2\/posts\/5322","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nanasadvice.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nanasadvice.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nanasadvice.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nanasadvice.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5322"}],"version-history":[{"count":1,"href":"https:\/\/nanasadvice.com\/index.php?rest_route=\/wp\/v2\/posts\/5322\/revisions"}],"predecessor-version":[{"id":5330,"href":"https:\/\/nanasadvice.com\/index.php?rest_route=\/wp\/v2\/posts\/5322\/revisions\/5330"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nanasadvice.com\/index.php?rest_route=\/wp\/v2\/media\/5302"}],"wp:attachment":[{"href":"https:\/\/nanasadvice.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5322"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nanasadvice.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5322"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nanasadvice.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5322"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Purslane: Many people think it’s just a weed, I’ll show you my grandmother how she used it!<\/h2>\n\n\n\n
Sweet and sour purslane: ingredients and recipe preparation.<\/h3>\n\n\n\n
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