Introduction

Purslane, often dismissed as a stubborn weed, is actually a nutritional powerhouse waiting to be rediscovered. Bursting with omega-3 fatty acids, antioxidants, and vitamins, this succulent green adds a tangy, lemony crunch to your meals while thriving effortlessly in your garden. Whether you enjoy it raw in salads, sautéed as a side dish, or blended into smoothies, purslane deserves a permanent spot in both your garden and your kitchen. Below, you’ll find a simple recipe and helpful tips to get started with this vibrant green.

Ingredients:

(Serves 2–3)

2 cups fresh purslane leaves and tender stems, washed and trimmed

1 tablespoon olive oil

2 cloves garlic, finely minced

1 small red onion, sliced thinly

1 medium tomato, diced

½ teaspoon sea salt (or to taste)

¼ teaspoon black pepper

Juice of ½ lemon

Optional: pinch of chili flakes or feta cheese for garnish

Instructions:

Prepare the purslane: Rinse the leaves thoroughly to remove any grit, then pat dry with a clean towel.

Sauté the aromatics: In a skillet, heat olive oil over medium heat. Add the minced garlic and sliced onion, cooking until fragrant and translucent.

Add the purslane: Stir in the purslane and cook for about 3–4 minutes, just until the leaves wilt but remain bright green.

Add flavor: Toss in diced tomatoes, salt, and pepper. Cook for another minute, allowing the flavors to meld.

Finish and serve: Remove from heat, drizzle with lemon juice, and garnish with chili flakes or feta, if desired. Serve warm or at room temperature.

Serving and Storage Tips:

Serving: Enjoy as a side dish to grilled fish, roasted chicken, or mix it with grains like quinoa for a refreshing salad.

Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently or enjoy cold.

Pro Tip: Purslane also freezes well — blanch briefly, pat dry, and store in freezer bags for later use.

Variations: