Friday, August 14, 2015
How to freeze purslane for later
Finally, though! I finally came up with an idea that works. I had made a big pan of it sauteed in butter when I had company last weekend. There was a little left and I started to put it in the refrigerator for later when I happened to think that maybe I could freeze it.
Today I took it out, let it thaw and warmed it up and it was just like I'd freshly cooked it. Here's exactly how I did it:
Wash, look and chop purslane into one to two inch pieces while heating a skillet to medium heat. Melt enough butter to cook the purslane. Cook quickly, stirring often, just until it cooks down. It should still be somewhat firm. Let it cool, then package for the freezer. How easy is that?