Purslane: A Delicious Discovery from the Garden to the Table

1. Select and Prepare: Begin with fresh purslane, ensuring it’s clean and trimmed. Younger stems are tender, perfect for eating raw in salads, while the thicker ones can be sautéed or stewed.
2. A Simple Sauté: Heat a drizzle of olive oil in a pan. Add chopped garlic and onions for a flavor base. Toss in the purslane, cooking until it wilts but retains a bit of crunch. Season with salt, pepper, and a squeeze of lemon for a bright finish.
3. Purslane Potage: For a heartier dish, consider a purslane stew. Simmer the greens with tomatoes, onions, and your choice of herbs in a vegetable broth. For a richer texture, some add rice or bulgur, turning the stew into a complete meal.

Benefits Beyond Taste