Turkish‑Style Sautéed Purslane (Verdolaga)
A simple, nutrient‑packed dish that transforms wild purslane into a flavorful, meat‑free delight.
What Is Purslane?
Purslane is a common wild green with succulent, slightly tangy leaves and crunchy stems. Rich in omega‑3 fatty acids, iron, magnesium, and vitamin C, it’s a staple in Turkish cuisine—often used in stews, salads, or simply sautéed.
Ingredients
2 handfuls 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: squeeze of lemon juice or a spoonful of plain yogurt for serving
Instructions
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