Purslane, often considered a weed in many gardens, is actually a nutritious and delicious leafy green that is very popular in many Mediterranean and Middle Eastern cuisines, including Turkey. It is high in Omega-3 fatty acids, vitamins, and minerals, making it a healthful addition to any meal. Here’s how you can cook purslane in a way that might even make you prefer it over meat, inspired by Turkish culinary traditions.

Turkish-Style Purslane Recipe

Ingredients:

1 large bunch of fresh purslane (about 4 cups of leaves and tender stems)

2 tablespoons of olive oil

1 medium onion, finely chopped

2 cloves of garlic, minced

2 large tomatoes, peeled and diced, or one can of diced tomatoes

1/2 cup of plain yogurt

1 tablespoon of tomato paste

Juice of half a lemon

1/2 teaspoon of paprika

Salt and pepper to taste

Optional: chili flakes, for a bit of heat

Optional for serving: Fresh chopped herbs (such as parsley or dill)

Instructions:

1.Prepare the Purslane:

Wash the purslane thoroughly to remove any dirt or grit. Since purslane grows close to the ground, it can be quite sandy.

Separate the leaves and tender stems from the thicker stems. The thicker stems can be saved for a stock or discarded as they are often too fibrous to eat.

2.Cook the Base:

Heat the olive oil in a large skillet over medium heat.

Add the chopped onion and sauté until translucent, about 5 minutes.

Add the minced garlic and cook for another minute until fragrant.

3.Add Tomatoes and Seasonings:

Stir in the diced tomatoes and tomato paste. Cook until the tomatoes are broken down and the mixture has thickened, about 10 minutes.

Season with paprika, salt, pepper, and optional chili flakes.

4.Incorporate the Purslane:

Add the purslane leaves and stems to the skillet. Stir well to coat the purslane in the tomato mixture.

Cover and let simmer for about 5 minutes, or until the purslane is wilted and tender.

5.Finish with Yogurt and Lemon:

Remove from heat. Quickly stir in the yogurt and lemon juice to create a creamy sauce.

Adjust the seasoning, adding more salt or lemon juice if needed.

6.Serve:

Serve hot, garnished with fresh herbs if using.

This dish pairs wonderfully with crusty bread or over a bed of rice to soak up the delicious sauce.

Purslane’s slightly tangy and salty flavor makes it an excellent substitute for spinach or kale, and when cooked with flavorful ingredients like onions, tomatoes, and yogurt, it can be an extremely satisfying dish. This Turkish-style recipe highlights the versatility and deliciousness of purslane, turning what many consider a simple weed into a gourmet treat!