You may have walked past it in your garden or seen it growing between sidewalk cracks—but what if I told you that this humble wild plant is not only edible, but incredibly delicious and packed with nutrients? Thanks to my Turkish neighbors, I’ve discovered how to turn purslane (also called “verdolaga”) into a dish that’s not just healthy, but honestly tastier than meat!
What Is Purslane?
Purslane is a wild green with thick, slightly tangy leaves and crunchy stems. It’s rich in omega-3 fatty acids, iron, magnesium, and vitamin C, making it one of the healthiest greens you can eat. In Turkish cuisine, it’s used often in stews, salads, or simply sautéed with olive oil.
The Simple Turkish-Inspired Recipe
Ingredients:
- 2 handfuls of fresh purslane (washed and trimmed)
- 1 medium onion, finely chopped
- 1-2 ripe tomatoes, diced
- 2 cloves garlic, minced
- 2–3 tablespoons olive oil
- Salt and pepper to taste
- Optional: a squeeze of lemon or spoon of plain yogurt to serve
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