What is Purslane? Purslane is a succulent plant with small, rounded leaves and a slightly sour and salty flavor. It thrives in warm climates but is hardy enough to grow almost anywhere. Beyond its unique taste, purslane is packed with omega-3 fatty acids, vitamins, and minerals, making it a superfood in its own right.

Ingredients:

• A large bunch of fresh purslane, thoroughly washed and leaves picked
• 2 tablespoons of olive oil
• 1 medium onion, finely chopped
• 2 cloves of garlic, minced
• 1 tomato, finely diced
• 1 green pepper, finely chopped
• Juice of half a lemon
• Salt and pepper to taste
• Optional: Chili flakes or paprika for a bit of heat

Instructions:

1. Prepare the Purslane:

   • Separate the tender leaves and stems from the thicker, tougher parts of the stems. The leaves and tender stems are what you’ll use in this dish.

2. Sauté the Aromatics:

   • Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until they are translucent and fragrant.

3. Cook the Vegetables:

   • Add the diced tomato and green pepper to the skillet. Cook for about 5-7 minutes until the vegetables start to soften.

4. Add Purslane:

   • Incorporate the purslane leaves and tender stems. Stir well to combine with the other ingredients. Season with salt, pepper, and optional spices like chili flakes or paprika.

5. Simmer:

   • Reduce the heat and let the mixture simmer gently for about 10 minutes, or until the purslane is tender and flavorful.

6. Finish with Lemon:

   • Remove from heat and squeeze the fresh lemon juice over the cooked purslane. This adds a bright, citrusy note that complements the natural tanginess of the greens.

Serving Suggestions: Serve this delicious purslane dish as a warm salad, a side dish, or even as a main course over a bed of rice or bulgur. It pairs wonderfully with a dollop of yogurt or a slice of crusty bread to soak up the flavors.

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