You may have come across purslane growing

You may have come across purslane growing in your garden or peeking through sidewalk cracks without realizing that it’s a hidden superfood! In Turkey and many Mediterranean countries, purslane is a cherished ingredient, celebrated for its refreshing lemony flavor, crispy texture, and amazing health benefits. And with the right cooking technique, it can actually be even more delicious than meat!



Purslane, also known as verdolaga, is a wild and edible plant that packs a nutritional punch with its:

 High levels of Omega-3 fatty acids (more than some fish!)

 Abundance of vitamins A, C, and E

 Beneficial minerals like iron, magnesium, and potassium

 Essential antioxidants and anti-inflammatory compounds

Supports a healthy heart
Aids in reducing inflammation
Boosts immunity and aids digestion
Assists in weight loss due to its high fiber and low-calorie content
Ingredients:

1 bunch freshly washed and roughly chopped purslane
1 chopped onion
2 minced cloves of garlic
2 tablespoons of olive oil
1 medium-sized chopped or grated tomato
Salt and black pepper to taste
Optional: a spoonful of rice or bulgur, for extra heartiness
Juice of ½ lemon, for a touch of brightness
Start by heating the olive oil in a pan and sauté the onion until it becomes soft.
Add the minced garlic and chopped tomato, and cook for 2-3 minutes.
Next, introduce the purslane, season with salt and pepper, and give it a good stir.
If desired, add a spoonful of rice or bulgur along with a splash of water.
Cover the pan and let it simmer on low heat for 10-15 minutes, allowing all the flavors to meld together and the ingredients to become tender.
Finish off the dish by giving it a squeeze of fresh lemon juice.
Enjoy it warm as a main course or a side dish for a satisfying meal.
Serve it cold as a salad-style mezze with a drizzle of yogurt for a delightful treat.
Spread it on toast or pair it with fresh bread for a quick and nutritious snack.
Don’t overlook purslane as a mere weed—it’s actually a hidden gem!  It’s not only incredibly good for you, but also a culinary delight that won’t break the bank. Thanks to the wisdom of Turkish cuisine, we now have the knowledge to transform this wild green into something truly mouthwatering. Give it a try, and you may discover that meat (or weeds) will never be quite the same!