This sautéed purslane with garlic is the perfect side dish to add to any meal. It takes just 10 minutes to put together and uses all that purslane you’ve either foraged for, found at your farmers market, or grown yourself!

You can think of purslane as similar to spinach or watercress in preparation. You can steam it, you can sauté it, turn it into purslane pesto, or even eat it raw in salads or as a garnish.

Sauteed greens in a white serving dish.

Keep in mind that if you are foraging purslane in the wild, it is possible they are contaminated with pesticides and pollutants. I recommend getting it from a farmers’ market so you know that it’s safe.

🌟Why you’ll love this recipe

  • Super quick – This side dish comes together in just 10 minutes, and only has two steps!
  • Super easy – Minimum cooking required and it can all be done in one pan.
  • Only four main ingredients – This recipe only requires 4 ingredients that will be easy to find. Purslane is a forager’s goldmine, but you can also usually find it at farmers’ markets due to its growing popularity. Don’t forget that foraging along the sides of roads is not safe due to pesticides and pollution.
  • Uses purslane, a unique leafy green – Purslane is a tasty alternative to sautéed spinach, and you’ll really like the tangy, almost lemony flavor. Purslane is most often enjoyed as an addition to salad mixes, but it’s just as fantastic cooked. You can also try one of my favorite purslane recipes, purslane pesto or purslane soup!

🧾Ingredients in this recipe

Purslane, oil, and other ingredients to make sauteed purslane.
  • Purslane leaves – use only the leaves and the small stems, making sure to remove the large and medium stems since they can be slimy.
  • Olive oil – Use high-quality olive oil if you can.
  • Garlic – you will need fresh garlic for this recipe.
  • Shallots – Your shallots will need to be minced ahead of time. You could use yellow onions or scallion whites as a substitute.
  • Salt and pepper – Use these to season to your preference.

See the recipe card for full information on ingredients and quantities.

🧅 Pro Tip

Don’t skip on the minced garlic and shallots, they really pack a flavor punch and make the side dish incredible!

👩‍🍳How to Make This Recipe

Greens filling a metal pan on a black cooktop.
  • Start by heating olive oil over medium-high heat in a pan. Add all the ingredients to the pan.
Wilted greens in a metal pan with black and metal tongs.
  • Stir constantly until the greens are wilted and the moisture has evaporated.

Serve you’re fresh sautéed purslane immediately. For an extra addition, add some lemon zest for extra tangy zestiness or some chili flakes.

Sauteed greens in a white dish with gold serving utensils.

For some other great veggie sides, try my cucumber tomato salad or my pomegranate molasses roasted brussel sprouts. And if you’re looking for more purslane recipes, I’ve got you covered.

I love hearing from you! You can also FOLLOW ME on INSTAGRAM, TIKTOK, and PINTEREST to see more delicious food and what I’m up to.

Sauteed greens in a white dish with gold serving utensils.

Sauteed Purslane

3.67 from 3 votes
This sautéed purslane with garlic is the perfect side dish to add to any meal. Plus it's ready in only two steps and 10 minutes!
Author: Candice Walker
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Calories: 106

Ingredients

  • 1.5 lbs. purslane leaves and small stems, large and medium stems removed
  • 2 tbsp olive oil
  • 1 clove garlic minced
  • 2 tbsp shallot minced
  • salt to taste
  • pepper to taste

Instructions

  1. Heat oil over medium high heat in a pan.
  2. Add everything to the pan and stir constantly until the greens are wilted and the moisture is evaporated.
  3. Serve immediately.

Notes

You can add some lemon zest for extra zestiness.
Nutrition facts calculated using spinach since purslane is not an option.

Nutrition

Calories106kcalCarbohydrates7gProtein5gFat8gSaturated Fat1gPolyunsaturated Fat1gMonounsaturated Fat5gSodium135mgPotassium969mgFiber4gSugar1gVitamin A15950IUVitamin C48mgCalcium172mgIron5mg

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3 Comments

  2. 1 star
    So I made this. Twice. Threw it away every time. It’s edible, but if it was “tasty” there would be acres of it growing commercially. It’s edible, that’s it.

    Reply
3.67 from 3 votes (1 rating without comment)

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