Introduction:
Move over, meat—there’s a new powerhouse on the plate! Purslane, a humble garden weed in appearance, packs a juicy crunch, citrusy tang, and a treasure trove of nutrients like omega-3s, iron, and antioxidants. Its naturally savory, slightly salty flavor makes it a surprisingly satisfying substitute for meat in various dishes. This recipe transforms fresh purslane into a mouthwatering, pan-sautéed side or main that even meat lovers will crave.
Ingredients:
2 cups fresh purslane (washed thoroughly, leaves and tender stems only)
1 small onion, finely chopped
2 cloves garlic, minced
1 tbsp olive oil or butter
1 tsp lemon juice (optional for brightness)
Salt and pepper to taste
Crumbled feta or toasted nuts (optional toppings)
Instructions:
Prep the Purslane: Rinse the purslane well to remove dirt and grit. Trim off any tough stems.
Sauté Aromatics: In a skillet over medium heat, warm the olive oil or butter. Add the chopped onion and garlic. Sauté until soft and fragrant (about 3–5 minutes).
Add Purslane: Toss in the purslane and cook for 2–4 minutes, stirring frequently, until it softens but still retains a bit of its crunch.
Season: Add salt, pepper, and lemon juice. Mix well and cook for 1 more minute.
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