Optional: ¼ teaspoon chili flakes for a spicy kick
Preparation:
Rinse the purslane thoroughly under cold water to remove any dirt or grit. Pat dry with a towel.
In a large skillet, heat the olive oil over medium heat.
Add the sliced onion and garlic, sautéing until translucent and fragrant (about 3 minutes).
Add the chopped tomatoes and cook until they begin to soften, about 5 minutes.
Toss in the purslane and cook for another 3-4 minutes, just until it wilts and becomes tender.
Season with salt, pepper, lemon juice, and chili flakes (if using). Stir gently and remove from heat.
Serving and Storage Tips:
Serve warm as a side dish to grilled meat or fish, or enjoy it as a main over rice or crusty bread.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop.
Variations:
Add crumbled feta or goat cheese for a creamy contrast.
Stir in cooked lentils or chickpeas to make it heartier.
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