Purslane is a little powerhouse of an herb, rich in vitamins E and C and potassium. It also tastes delicious and adds a bit of tanginess to any dish. I received some in my CSA box this week and, since I don't see it that often, was very excited to use it. L. and I are not huge green bean fans but we gobbled this particular version of them down in mere minutes.
1 lb green beans, topped and tailed
2 oz purslane leaves (or more if you can get your hands on it)
1 beefsteak tomato, diced
1 clove garlic, peeled and halved
1 Tbsp butter
Salt to taste
Bring a pot of water to a boil.
Add the beans and the purslane and cook for 5 minutes over medium heat. Drain.
Melt the butter over low heat in a deep skillet. Add the two garlic halves and let the butter brown gently until it is a rich, golden brown. This will only take a minute or so so keep yur eye on the pan and stir the butter occasionally so that the garlic doesn't burn. The brown butter will add a nuttiness to the dish that will work well with the sweetness of the summer tomato.
Add the beans and purslane mixture and the tomato to the pan. Stir to combine.
Salt and cook for a few minutes until the beans are of the tenderness that you prefer. I cooked mine for an additional 90 seconds because I like my beans crisp-tender, you may like yours fork tender or even cooked a bit longer than that. Just taste the dish every minute or so until you get the beans how you prefer them.
Adjust seasoning if necessary, remove garlic halves, and enjoy.
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