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Instructions:
Wash and dry purslane leaves thoroughly.
In a large bowl, combine purslane, cherry tomatoes, and red onion.
In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
Drizzle the dressing over the salad and toss to combine. Serve chilled.
Purslane and Chickpea Stir-Fry
Ingredients:
2 cups fresh purslane leaves
1 can (15 oz) chickpeas, drained and rinsed
1 red bell pepper, thinly sliced
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon soy sauce
1 teaspoon sesame oil
1/2 teaspoon red pepper flakes (optional)
Instructions:
Heat oil in a skillet or wok over medium-high heat.
Add the onion and bell pepper; stir-fry for 3-4 minutes until slightly softened.
Add the garlic and stir for another minute.
Add chickpeas and purslane, stir-frying for 2-3 minutes until purslane wilts.
Drizzle with soy sauce and sesame oil, and add red pepper flakes if desired.
Toss well and cook for another 2 minutes. Serve hot.
Purslane and Feta Stuffed Pita
Ingredients:
1 cup fresh purslane leaves
1/2 cup crumbled feta cheese
2 tablespoons Kalamata olives, pitted and sliced
2 whole-grain pita bread rounds
2 tablespoons Greek yogurt (optional)
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