Have you ever considered that a common garden weed could be tastier than meat? My neighbors from Turkey introduced me to purslane, and I’ve been hooked ever since. This succulent green, often overlooked and discarded, is not only delicious but also packed with nutrients. Here’s how to cook purslane and why you’ll love it.

What Is Purslane?

Purslane, known as “semizotu” in Turkish, is a low-growing succulent with fleshy, tender leaves and stems. It has a slightly tangy, lemony flavor and a crunchy texture, making it a delightful addition to various dishes. Purslane is rich in omega-3 fatty acids, vitamins A, C, and E, magnesium, potassium, and iron. It’s a superfood that’s often considered a weed!

Benefits of Purslane

• Nutrient-Rich: High in vitamins and minerals.

• Heart Health: Contains omega-3 fatty acids.

• Antioxidants: Helps fight free radicals.

• Hydration: High water content helps keep you hydrated.

How to Prepare Purslane

Cooking purslane is simple and can be done in various ways. Here’s a traditional Turkish recipe that brings out the best in this humble plant.

Ingredients

• 1 bunch of fresh purslane

• 1 onion, finely chopped

• 2 cloves of garlic, minced

• 2 tablespoons of olive oil

• 1 large tomato, chopped (or 1 cup of canned diced tomatoes)

• 1/2 cup of rice or bulgur (optional)

• Salt and pepper to taste

• Juice of half a lemon

• A handful of fresh dill or parsley, chopped (optional)

Instructions

1. Clean the Purslane:

• Rinse the purslane thoroughly to remove any dirt. Trim the roots and chop the stems and leaves into bite-sized pieces.

2. Sauté the Onion and Garlic:

• In a large pan, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until they become translucent and fragrant.

3. Add the Purslane:

• Add the chopped purslane to the pan and cook for a few minutes until it starts to wilt.

4. Add Tomatoes and Rice/Bulgur:

• Stir in the chopped tomato (or canned tomatoes) and the rice or bulgur if using. Mix well to combine all the ingredients.

5. Simmer:

• Add enough water to cover the mixture, season with salt and pepper, and bring to a boil. Reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until the rice or bulgur is cooked and the purslane is tender.

6. Finish with Lemon Juice and Herbs:

• Squeeze the juice of half a lemon over the dish and sprinkle with chopped dill or parsley for added freshness.

7. Serve and Enjoy:

• Serve warm or at room temperature. This dish pairs wonderfully with yogurt and crusty bread.

Why You’ll Love Purslane

Purslane’s unique flavor and crunchy texture make it a fantastic meat alternative in many dishes. It’s a healthy, sustainable option that’s easy to find and prepare. Plus, it’s a wonderful way to introduce more greens into your diet.

Conclusion

Thanks to my Turkish neighbors, I’ve discovered that purslane is not just a weed but a delicious and nutritious ingredient that can be even tastier than meat. Try this simple recipe and see for yourself how this humble plant can transform your meals. Enjoy the delightful flavors and health benefits that purslane brings to your table!