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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.
Use it as a filling for a savory crepe or wrap.
Frequently Asked Questions
Q: Is purslane safe to eat raw?
A: Yes! Purslane is edible raw and adds a lemony crunch to salads. Just make sure it’s harvested from a clean, pesticide-free area.
Q: What nutrients does purslane offer?
A: Purslane is rich in omega-3 fatty acids, vitamins A and C, magnesium, and antioxidants.
Q: Can I grow purslane intentionally?
A: Absolutely. While it grows wild in many places, it can also be cultivated in pots or garden beds with minimal care.
Q: How do I tell purslane apart from similar-looking weeds?
A: Purslane has smooth, reddish stems and plump, succulent-like leaves. Be cautious not to confuse it with spurge, a toxic look-alike that has milky sap when cut.
Conclusion
Next time you see this persistent green peeking through your garden soil, think twice before pulling it out. With its vibrant flavor and impressive health benefits, purslane isn’t just a weed—it’s a wild gourmet treasure.
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