2 handfuls of 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: a squeeze of lemon or spoon of plain yogurt to serve
Instructions:
Heat olive oil in a pan and sauté the onion until soft.
Add garlic and cook for 30 seconds.
Add diced tomatoes and cook until they break down into a light sauce.
Add the purslane and stir gently. Let it wilt and cook for 5–7 minutes.
Season with salt and pepper. Optional: drizzle with lemon or serve with a spoon of yogurt on the side.
Why It’s Better Than Meat (Sometimes!)
Purslane has a light, tangy flavor with a satisfying texture—especially when paired with juicy tomatoes and olive oil. It’s filling, full of fiber, and gives your body the nutrients it craves without heaviness.
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