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- 1 bunch of fresh purslane – washed and chopped
- 1 small onion – finely chopped
- 1 clove garlic – minced
- 1 ripe tomato – diced
- 2 tablespoons olive oil – for a rich and smooth taste
- ½ cup plain yogurt – adds creaminess and a mild tang
- ½ teaspoon salt – enhances the flavors
- Juice of ½ lemon – for a fresh and zesty touch
How to Make It
- Sauté the Onion and Garlic: Heat olive oil in a pan, then add the chopped onion and garlic. Cook until softened.
- Add the Tomato: Stir in the diced tomato and cook for a few minutes until it becomes soft.
- Cook the Purslane: Add the chopped purslane to the pan, season with salt, and cook for about 5-7 minutes until tender.
- Finish with Yogurt and Lemon: Remove from heat, let it cool slightly, then mix in the yogurt and lemon juice.
- Serve and Enjoy!: This dish can be served warm or cold, as a side or a light meal.
Extra Tips
- Sprinkle with crushed walnuts or sesame seeds for an added crunchy texture.
- Serve it with a slice of whole-grain bread for a more satisfying meal.
- If you prefer a warm dish, skip the yogurt and enjoy it as a sautéed side.
This purslane recipe is a perfect way to enjoy a fresh, nutritious, and delicious dish. Give it a try—you’ll love the taste and the health benefits it provides!
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