Purslane, often overlooked as just a common weed, is actually a nutritious and versatile green that can be cooked to be as satisfying as meat. Rich in omega-3 fatty acids, vitamins, and minerals, purslane can transform into a delicious dish with the right preparation. Here’s how grandma taught me to make purslane delightfully flavorful, turning it into a dish that could rival any meat preparation.

Ingredients:

• Fresh purslane, about 500 grams (roughly cleaned and chopped)

• Olive oil, 2 tablespoons

• Garlic, 3 cloves (minced)

• Onion, 1 medium (chopped)

• Cherry tomatoes, a handful (halved)

• Lemon juice, from 1 lemon

• Salt and pepper, to taste

• Crushed red pepper flakes, optional (for a bit of heat)

• Feta cheese, crumbled (for garnish)

• Fresh parsley, chopped (for garnish)

Instructions:

1. Clean and Prepare Purslane:

• Thoroughly wash the purslane to remove any dirt or grit. Since purslane grows low to the ground, it can be quite gritty. Remove the thick stems and use the leaves and the top parts of the stems.

2. Sauté the Aromatics:

• In a large skillet, heat the olive oil over medium heat.

• Add the chopped onions and minced garlic. Sauté until the onions become translucent and the garlic is fragrant.

3. Cook the Purslane:

• Add the chopped purslane to the skillet. Stir well to coat it in the olive oil and garlic mixture.

• Cook for about 5 minutes or until the purslane starts to wilt. Purslane releases some liquid as it cooks, similar to spinach.

4. Add Tomatoes and Seasonings:

• Stir in the cherry tomatoes, salt, pepper, and if using, red pepper flakes. Continue to cook for another 5 minutes until the tomatoes are just beginning to break down.

5. Finish with Lemon and Herbs:

• Remove from heat and drizzle with fresh lemon juice. This will bring out the fresh, tangy flavor of the purslane.

• Garnish with crumbled feta cheese and chopped parsley for an extra layer of flavor and a beautiful presentation.

Serving Suggestions:

• Serve this dish warm as a main course, perhaps alongside some crusty bread or over a bed of quinoa or rice.

• It also works beautifully as a side dish with grilled meats or fish for those who want a heartier meal.

Conclusion:

This recipe transforms simple garden purslane into a gourmet dish that’s packed with flavor and nutrition. Grandma knew that the key to making purslane as delicious as meat was in enhancing its natural flavors with the right balance of acidity, fat, and savory notes. Give this dish a try, and you might find purslane becoming a new favorite in your cooking repertoire!