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Instructions:
Prep the Purslane: Make sure the purslane is well-cleaned and drained. Chop the leaves and tender stems into bite-sized pieces.
Sauté the Onion and Garlic: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until they are translucent and fragrant.
Add the Purslane: Increase the heat to medium-high and add the purslane to the skillet. Stir frequently as the volume of the greens will reduce as they cook.
Season: After the purslane has wilted (about 3-5 minutes), add the chopped tomatoes, smoked paprika, salt, and pepper. Mix well to combine all the flavors.
Cook: Reduce the heat to medium-low and let the mixture simmer for about 10 minutes, or until the tomatoes break down and the purslane is tender.
Finish with Lemon: Squeeze a little lemon juice over the cooked purslane for an extra zing of freshness right before serving.
Serving Suggestions
As a Side Dish: Serve alongside your favorite protein, or enjoy it as a robust vegetarian main course.
Over Grains: Spoon over cooked rice, quinoa, or bulgur for a hearty and wholesome meal.
In Wraps: Use it as a filling in wraps or pita bread with a dollop of yogurt or tzatziki.
Nutritional Benefits
This dish is not only low in calories but also high in dietary fiber and essential nutrients, making it a healthy choice for those looking to maintain or lose weight while still enjoying rich, satisfying flavors.
Conclusion
Purslane may be a simple weed to some, but with Grandma’s cooking secrets, it can turn into a culinary delight that might just make you forget about meat. Give this recipe a try and discover the tasty and nutritious potential of purslane in your diet.
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