2 cups purslane (chopped)
1 small onion (diced)
1 potato (chopped)
3 cups vegetable broth
1 teaspoon olive oil
Salt and pepper to taste
Preparation:
Sauté the onion in olive oil until soft.
Add the potato and broth, then simmer for 15 minutes.
Stir in the purslane and cook for another 5 minutes.
Blend for a smooth texture or serve chunky for a rustic feel.
Why You Should Eat Purslane
My grandmother valued purslane not only for its flavor but also for its health benefits:
✅ High in Omega-3s – Supports heart health and reduces inflammation.
✅ Rich in Antioxidants – Protects against oxidative stress.
✅ Great for Digestion – Contains fiber that supports gut health.
✅ Grows for Free! – It’s a wild superfood that you can forage or cultivate easily.
So, next time you see purslane in your garden, don’t toss it away—try using it like my grandmother did, and turn this « weed » into a delicious, nutrient-rich meal! 🌿💚
