Purslane is a nutritional powerhouse often overlooked as a weed. Packed with omega-3 fatty acids, vitamins A, C, and E, and minerals like magnesium, calcium, and potassium, it also boasts a tangy, lemony flavor and crisp texture. Here’s how to make a Turkish-inspired purslane dish that’s as flavorful as meat.
Ingredients:
2 cups fresh purslane leaves and tender stems
1 large onion, finely chopped
2 cloves garlic, minced
2 medium tomatoes, diced
1 tablespoon olive oil
1 teaspoon paprika
Salt and pepper to taste
Lemon juice (optional)
Preparation:
Prepare the Purslane: Rinse thoroughly to remove dirt and trim tough stems.
Sauté Onion and Garlic: Heat olive oil in a skillet over medium heat. Add onion and garlic, sauté until soft and fragrant.
Add Tomatoes: Stir in diced tomatoes, cook until they break down into a sauce, about 5-7 minutes.
Cook Purslane: Add purslane, mix with tomato mixture. Sprinkle paprika, salt, and pepper. Cook for about 5 minutes until tender but crisp.
Finish with Lemon Juice: For extra flavor, squeeze lemon juice over the dish before serving.
This versatile dish can be served warm as a side or cold as part of a salad. “Purslane is a delightful and nutritious addition to any meal,” transforming it into a flavorful experience. Enjoy this simple, delicious recipe and the health benefits of purslane!
