Purslane is often dismissed as a weed, but it’s a hidden nutritional gem. Rich in omega-3 fatty acids, vitamins A, C, and E, and essential minerals like magnesium, calcium, and potassium, it offers a tangy, lemony flavor with a satisfying crisp texture. Here’s a simple and flavorful Turkish-inspired recipe to make the most of this superfood.
Ingredients:
- 2 cups fresh purslane leaves and tender stems
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 medium tomatoes, diced
- 1 tablespoon olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- Lemon juice (optional)
