Imagine finding a nutritious, delectable green growing right under your feet that most people consider a mere weed! Purslane, often overlooked and trampled, is actually a culinary treasure packed with omega-3 fatty acids and more nutrients than most store-bought greens. This simple yet extraordinary recipe will transform this humble plant from garden nuisance to gourmet delight, proving that sometimes the most incredible ingredients are hiding in plain sight.
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- Purslane leaves
- Olive oil
- Garlic
- Salt
- Pepper
Instructions
- Thoroughly wash the purslane leaves under cool running water, removing any dirt or debris. Pat the leaves dry completely using clean paper towels or a salad spinner.
- Trim the tender stems and leaves, discarding any tough or woody parts. Roughly chop the purslane into bite-sized pieces, keeping the leaves and thin stems intact.
- Peel and finely mince the garlic cloves, creating a fine, aromatic paste that will enhance the flavor of the purslane.
- Heat a large skillet or sauté pan over medium heat. Add a generous drizzle of olive oil, ensuring the bottom of the pan is evenly coated.
- Once the oil is warm but not smoking, add the minced garlic and sauté for 30-45 seconds until fragrant, being careful not to brown or burn the garlic.
- Add the chopped purslane to the pan, stirring quickly to coat the leaves with the garlic-infused oil. Cook for 2-3 minutes, tossing occasionally to ensure even heating.
- Season the purslane with salt and freshly ground black pepper to taste, adjusting the seasoning as needed.
- Remove from heat when the purslane leaves are slightly wilted but still retain their bright green color and crisp texture.
- Transfer the sautéed purslane to a serving plate, drizzling any remaining cooking oils over the top for added flavor.
- Serve immediately as a side dish, salad, or as a nutritious green accompaniment to your main course.
Tips
- • Always choose young, tender purslane leaves for the best flavor and texture. • Ensure leaves are completely dry before cooking to prevent steaming instead of sautéing. • Don't overcook - purslane should remain bright green and retain a slight crispness. • Use fresh garlic for maximum aromatic flavor. • Consider adding a squeeze of lemon juice just before serving to brighten the dish. • If you're foraging purslane, ensure you positively identify the plant and collect from areas free of pesticides or animal contamination. • This recipe works beautifully as a side dish or can be incorporated into salads, omelets, or as a topping for grilled proteins.
Nutrition Facts
Calories: 20kcal
Carbohydrates: 2g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
