This dish is made by sautéing fresh purslane with onion and tomato in olive oil. Unlike the classic yogurt-based purslane salad, it is served warm and turns purslane’s mildly tart flavor into a hot dish.
Sauté the onion in olive oil over medium heat for 6 minutes, until softened.
Add the tomato and cook for 5 minutes.
Add the purslane and salt. Sauté over medium heat for 6–8 minutes, until softened.
Serve warm or hot.
Store in a covered container in the refrigerator for 2 days.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
