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!
🌟Why you'll love this recipe
🧾Ingredients in this recipe
See the recipe card for full information on ingredients and quantities.
👩🍳How to Make This Recipe
Serve you're fresh sautéed purslane immediately. For an extra addition, add some lemon zest for extra tangy zestiness or some chili flakes.
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.
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.
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.
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.
An amazing side dish really makes the feast, so try these tasty sides with your next meal.
- 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
- 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.