The Garden Guardian: Why You Should Never Uproot Purslane | May 18, 2025

Introduction:
If you’ve ever spotted a fleshy, low-growing weed with small yellow flowers creeping across your garden beds, chances are you’ve encountered purslane (Portulaca oleracea). Often mistaken for an undesirable weed, this plant is actually a nutrient-rich superfood with centuries of medicinal and culinary use. Instead of pulling it out, you might want to welcome it into your kitchen! In this article, we’ll explore a simple and delicious recipe featuring purslane, so you can turn this humble garden guest into a nutritious meal.

Ingredients:

For Purslane & Tomato Sauté:

2 cups fresh purslane (well rinsed, tough stems removed)

1 medium red onion, thinly sliced

2 ripe tomatoes, chopped

2 cloves garlic, minced

2 tablespoons olive oil

Juice of half a lemon

Salt and pepper to taste

Optional: ¼ teaspoon chili flakes for a spicy kick

Preparation:

Rinse the purslane thoroughly under cold water to remove any dirt or grit. Pat dry with a towel.

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

Add the sliced onion and garlic, sautéing until translucent and fragrant (about 3 minutes).

Add the chopped tomatoes and cook until they begin to soften, about 5 minutes.

Toss in the purslane and cook for another 3-4 minutes, just until it wilts and becomes tender.

Season with salt, pepper, lemon juice, and chili flakes (if using). Stir gently and remove from heat.

Serving and Storage Tips:

Serve warm as a side dish to grilled meat or fish, or enjoy it as a main over rice or crusty bread.

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop.

Variations:

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