Turkish‑Style Sautéed Purslane (Verdolaga)
A simple, nutrient‑packed dish that transforms wild purslane into a flavorful, meat‑free delight.
What Is Purslane?
Purslane is a common wild green with succulent, slightly tangy leaves and crunchy stems. Rich in omega‑3 fatty acids, iron, magnesium, and vitamin C, it’s a staple in Turkish cuisine—often used in stews, salads, or simply sautéed.
Ingredients
2 handfuls fresh purslane, washed and trimmed
1 medium onion, finely chopped
1–2 ripe tomatoes, diced
2 cloves garlic, minced
2–3 tablespoons olive oil
Salt and pepper, to taste
Optional: squeeze of lemon juice or a spoonful of plain yogurt for serving
Instructions
continued on next page…
How To Make Crockpot Barbecue Ribs
Creamy Pork Chops and Potatoes Recipe
How to Make Cold-Pressed Avocado Oil at Home
Cover beef with flour and put it in a slow cooker. You’ll love it when it’s done
Cheese Potato Bread in a Frying Pan
Just 1 teaspoon is enough to make any plant beautiful, fruitful, lush and healthy!
Skinny Meatloaf
parents-want-home-economics-to-be-taught-in-schools-again-to-teach-kids-basic-life-skills
Stop throwing out old plastic plant pots. Here are 10 brilliant hacks to use them around the house