Sautéed Purslane

Name: Sauteed Purslane
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
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)

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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!

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🌟Why you'll love this recipe
🧾Ingredients in this recipe
👩‍🍳How to Make This Recipe
📋Recipe FAQs
🍍Related Recipes
Sauteed Purslane

🌟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.

📋Recipe FAQs

How do you cook and eat purslane?

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

Is Purslane slimy?

The top leaves and thin stems of purslane taste amazing, but as you go further down the stems to the medium and large-sized ones they can get a bit slimy. I recommend removing the stems before cooking, and tasting the different parts to choose which to use based on your preference.

Can you eat all parts of purslane?

Technically you can eat all parts of purslane, but the large and medium stems do not taste as good as the smaller leaves and tops.

Can I pick wild purslane?

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.

Sauteed greens in a white dish with gold serving utensils.

🍍Related Recipes

For some other great veggie sides, try my cucumber tomato salad or my pomegranate molasses roasted brussel sprouts.

An amazing side dish really makes the feast, so try these tasty sides with your next meal.

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Print Recipe

5 from 2 votes

Sauteed Purslane

Indulge in the ultimate side dish: sautéed purslane with garlic. This flavorful green may just steal the spotlight. And it only takes 10 minutes to make!

Prep Time5

Cook Time5

Total Time10

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Kosher, Vegan, Vegetarian

Servings:

Calories: 106kcal

Author: Candice

Ingredients

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

Instructions

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

Notes

You can add some lemon zest for extra zestiness.

Nutrition facts calculated using spinach since purslane is not an option.

Nutrition

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