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!