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If you’ve ever spotted a fleshy, low-growing weed with small yellow flowers creeping across your garden beds, chances are you’ve encountered purslane (Portulaca oleracea). Often mistaken for an undesirable weed, this plant is actually a nutrient-rich superfood with centuries of medicinal and culinary use.
Instead of pulling it out, you might want to welcome it into your kitchen! In this article, we’ll explore a simple and delicious recipe featuring purslane, so you can turn this humble garden guest into a nutritious meal.
Ingredients
For Purslane & Tomato Sauté
2 cups fresh purslane (well rinsed, tough stems removed)
1 medium red onion, thinly sliced
2 ripe tomatoes, chopped
2 cloves garlic, minced
2 tablespoons olive oil
Juice of half a lemon
Salt and pepper to taste
Optional: ¼ teaspoon chili flakes for a spicy kick
Preparation
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