DADADEL
Purslane is often dismissed as a weed, but it’s a hidden nutritional gem. Rich in omega-3 fatty acids, vitamins A, C, and E, and essential minerals like magnesium, calcium, and potassium, it offers a tangy, lemony flavor with a satisfying crisp texture. Here’s a simple and flavorful Turkish-inspired recipe to make the most of this superfood.
Ingredients:
- 2 cups fresh purslane leaves and tender stems
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 medium tomatoes, diced
- 1 tablespoon olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- Lemon juice (optional)
Preparation:
- Prepare the Purslane: Rinse the purslane thoroughly to remove any dirt and trim the tough stems.
- Sauté Onion and Garlic: Heat olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing until they become soft and fragrant.
- Add Tomatoes: Stir in the diced tomatoes and cook until they break into a sauce, which takes about 5-7 minutes.
- Cook Purslane: Mix the purslane with the tomato mixture. Sprinkle paprika, salt, and pepper, and cook for about 5 minutes until the purslane is tender but still crisp.
- Finish with Lemon Juice: For added flavor, squeeze lemon juice over the dish before serving.
This versatile dish can be enjoyed as a side dish or as cold as part of a salad. Purslane is a delightful and nutritious addition to any meal, transforming it into a flavorful experience. Enjoy this simple, delicious recipe and reap the health benefits of purslane!
