Instructions
Heat olive oil in a large pan over medium heat. Add the chopped onion and sauté until soft and translucent.
Stir in the minced garlic and cook for 30 seconds, until fragrant.
Add the diced tomatoes and cook until they break down into a light sauce, about 3–4 minutes.
Add the purslane and gently toss to coat. Cook, stirring occasionally, until the leaves wilt and stems are tender, about 5–7 minutes.
Season with salt and pepper. Remove from heat.
Serve immediately, drizzled with lemon juice or accompanied by a dollop of plain yogurt, if desired.
Why It’s Better Than Meat (Sometimes)
Purslane offers a light, tangy flavor and satisfying texture without heaviness. It’s filling, high in fiber, and delivers essential nutrients—making it a wholesome alternative to meat in any meal.
