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Purslane, a humble yet nutrient-packed wild green, often goes overlooked in many kitchens. Yet, with a few tips from Grandma, this leafy plant can transform into a dish that rivals the most savory meats in flavor and satisfaction. Here’s how to cook purslane to bring out its best, making it a delightful and healthy alternative to meat.
Why Purslane?
Purslane is not only flavorful but also incredibly nutritious. It’s one of the few plant sources rich in omega-3 fatty acids, which are essential for heart health and cognitive function. Additionally, it’s packed with antioxidants, vitamins A, C, and some B vitamins, as well as dietary minerals such as magnesium, calcium, potassium, and iron.
Grandma’s Delicious Purslane Recipe
Ingredients:
Fresh purslane, about 500 grams (1 pound), thoroughly washed and tough stems removed
2 tablespoons of olive oil
1 onion, finely chopped
2 cloves of garlic, minced
2 tomatoes, chopped
1 teaspoon of smoked paprika
Salt and pepper to taste
Lemon juice (optional)
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