Ever tried replacing purslane in recipes? We have. It’s not always simple.
Purslane, that green, leafy plant you see in summer salads, is more versatile than you think. We’ve tried other greens, and, well, we had some hits and misses.
Isn’t food fun? We think so. Now, we’re sharing our top picks for purslane alternatives.
Why? Because we believe that sharing is caring. You might find a new favorite among our suggestions.
In our quest, we had some laughs and learned a lot. Ready to shake things up?
6 Easy Substitutes for Purslane
In no particular order, here are our top picks for replacing purslane in your next dish:
| Leafy Green | Taste | Texture | Suitable Dishes |
| Spinach | Mild, slightly sweet | Tender, soft | Salads, soups, sautés, omelets |
| Kale | Earthy, slightly bitter | Sturdy, fibrous | Salads, sautés, smoothies, chips |
| Swiss Chard | Earthy, slightly bitter | Tender stems, soft leaves | Sautés, soups, casseroles |
| Beet Greens | Earthy, slightly bitter | Tender, delicate | Sautés, soups, salads |
| Arugula | Peppery, slightly bitter | Tender, delicate | Salads, sandwiches, pizza |
| Watercress | Peppery, slightly bitter | Tender, delicate | Salads, sandwiches, soups |
1 – Spinach
Oh, spinach. This leafy green steps in effortlessly for purslane. Key point here: it’s a swap that doesn’t need a lot of thinking. Spinach brings a slightly more delicate vibe to dishes. Not as crunchy, but still holds up pretty well.
We tossed spinach into a salad where purslane used to reign. The verdict? Not too shabby. It blends in smoothly. For every cup of purslane, you’d typically use, go for a cup of spinach. Easy.
Looking for more leafy insights? Find them in this spinach substitutes guide.
2 – Kale
Kale jumps in as a sturdy stand-in for purslane, folks. It’s got that leafy boldness to hold its ground in most dishes. We tossed it into a few salads, and guess what? It did pretty alright. The texture? A bit tougher than purslane. The taste? Earthy, with a nice bite.
We found that kale’s robustness adds a depth to meals. You need a bit less kale than purslane because of its stronger flavor. Mixing it into recipes felt like a mini experiment that turned out surprisingly well.
For each cup of purslane you’d normally use, try three-quarters of a cup of kale. Seems to work like a charm.
Craving more leafy green swaps? Check out these insights on kale substitutes.
3 – Swiss Chard
Swiss Chard steps up as a solid replacement. It’s got flair. In our try-outs, this green did not disappoint.
It sweeps into the bowl with a texture that’s on point. Not too tough, not too soft.
Found a recipe needing purslane? Think Swiss Chard. We did. Worked out well.
The taste? Mild. It’s kind of like a background singer that knows its place.
For every cup of purslane needed, we went with a cup of Swiss Chard.
This switch made the meals keep their charm. We promise, it fits right in.
Interested in other ways to swap greens? You might like reading about other Swiss Chard substitutes.
4 – Beet Greens
Beet greens step into the spotlight. They’re a brilliant stand-in. Think of them as that friend who always shows up, unexpectedly awesome. We threw them into a few dishes. Outcome? Pretty solid. For every cup of purslane, try using a cup of beet greens. They slip into recipes without fuss.
Their texture? Nice and tender. Adds a smooth touch. We found recipes sing a little brighter with them. Got a dish that calls for some green? Go for beet greens. Worked for us. They fit perfectly.
Want to keep it easy in the kitchen? Beet greens. A simple swap for that thing we used to do with purslane.
5 – Arugula
Arugula steps in as a zesty choice. We found its peppery flavor gives dishes a quick lift. It’s not shy in a salad. Bold taste, that’s what arugula brings. Works great in simple or complex recipes.
We swapped in arugula where purslane used to go. The outcome surprised us.
For every cup of purslane, we used a cup of arugula. It made our dishes pop. Peppery spark, that’s its signature move.
Looking for a similar vibe in your cooking? Check out these ideas on what to use instead of arugula.
6 – Watercress
Watercress makes a splash as a purslane substitute, folks. It’s fresh. It brings a slightly peppery kick to the table. We threw it into salads. The results? Solid. It blends seamlessly.
Its leaves are small, yet they pack flavor. Not too overpowering. It just works. We found it adds a fresh note to meals. Perfect for those looking for a subtle twist.
Every dish we tried, watercress fit right in. It didn’t dominate; it complemented. For every cup of purslane needed, we found a cup of watercress does the trick.
This green has become a go-to in our salads. Transitioning from purslane to watercress? Smooth. For a full cup of purslane, go with a cup of watercress.
Curious about more leafy switches? You might find interest in our tips on finding watercress substitutes.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.