Many of us overlook the simple greens that grow right in our gardens, but there’s one leafy gem that’s starting to get the attention it deserves: purslane. Known for its succulent, slightly lemony leaves, purslane is not only nutritious but, as some have come to find, even tastier than meat! Thanks to some friendly tips from neighbors who hail from Turkey, where purslane has been a staple in diets for centuries, we can now explore how to transform this common garden weed into a delightful dish.

What is Purslane?

Purslane, or Portulaca oleracea, is often considered a weed in many parts of the world. However, it is cherished in many cuisines, especially in Mediterranean regions, for its crunchy texture and refreshing taste. It’s packed with omega-3 fatty acids, antioxidants, vitamins, and minerals, making it a powerhouse of nutrition.

A Simple Turkish Purslane Recipe

Cooking purslane the Turkish way involves a few simple ingredients but results in a dish bursting with flavor. Here’s how to make a classic Turkish-style purslane dish:

Ingredients:

• A large bunch of purslane, leaves and tender stems chopped

• 2 tablespoons of olive oil

• 1 small onion, finely chopped

• 2 cloves of garlic, minced

• 2 tomatoes, diced

• Juice of half a lemon

• Salt and pepper to taste

• Optional: A dollop of yogurt or a sprinkle of feta cheese

Instructions:

1. Prepare the Purslane: Rinse the purslane thoroughly to remove any dirt or grit. Chop the leaves and tender stems and set aside.

2. Cook the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until they are soft and translucent.

3. Add the Tomatoes: Once the onions are cooked, add the diced tomatoes to the skillet. Cook until the tomatoes are soft and begin to break down, forming a rustic sauce.

4. Include the Purslane: Add the chopped purslane to the skillet, stirring well to combine with the tomato mixture. Season with salt and pepper. Cover and let simmer for about 4-5 minutes, just until the purslane is wilted but still vibrant.

5. Finish with Lemon: Squeeze the lemon juice over the cooked purslane right before serving to enhance its freshness.

6. Serve: Enjoy this dish warm, topped with a dollop of yogurt or some crumbled feta cheese if desired.

The Joy of Cooking Purslane

This simple yet flavorful recipe highlights how a humble “weed” like purslane can transform into a delicious, healthy meal. It’s perfect as a side dish or can be enjoyed as a light main course during the warmer months.

Share the Green Goodness

Next time you spot purslane in your garden or at the market, remember it’s not just an ordinary weed—it’s a culinary delight waiting to be enjoyed. Happy cooking!