Grandma’s recipes often turn simple ingredients into delightful dishes, and purslane is no exception! This nutritious and versatile green can be transformed into a dish so delicious, it might even surpass meat in flavor and satisfaction. Here’s how you can cook purslane the way grandma might have, turning it into a star dish on your dining table.

Grandma’s Delicious Purslane Recipe

Ingredients:

Fresh purslane, about 2 cups (thoroughly washed and roughly chopped)

2 tablespoons olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

2 large tomatoes, chopped (or 1 can of diced tomatoes)

1 teaspoon ground cumin

Salt and pepper to taste

Lemon juice (optional, for finishing)

Fresh herbs like parsley or cilantro for garnish

Instructions:

Prepare the Purslane:

Ensure the purslane is washed thoroughly to remove any dirt or grit. Since purslane grows close to the ground, it can be quite gritty.

Chop the purslane, separating the leaves and tender stems from the thicker ones, which can be reserved for a stock or discarded if too tough.

Cook the Aromatics:

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

Add the chopped onion and minced garlic. Sauté until the onions become translucent and the garlic is fragrant, about 3-5 minutes.

Add the Purslane:

Increase the heat to medium-high and add the chopped purslane to the pan. Stir well to mix with the onions and garlic.

Cook for about 2-3 minutes, or until the purslane begins to wilt.

Add Tomatoes and Spices:

Add the chopped tomatoes to the pan along with cumin, salt, and pepper.

Reduce the heat to medium-low and let the mixture simmer for about 10-15 minutes, or until the purslane is tender and the flavors are well combined.

Finish and Serve:

Taste and adjust the seasoning, adding more salt, pepper, or cumin as needed.

If desired, add a squeeze of fresh lemon juice to brighten the flavors right before serving.

Garnish with chopped fresh herbs like parsley or cilantro.

Serve Hot:

Serve the cooked purslane warm as a side dish or a main dish. It pairs wonderfully with crusty bread or over a bed of rice or couscous.

Tips for Cooking Purslane

Acidity Balance: Purslane has a slight lemony tang, which complements acidic ingredients like tomatoes and lemon juice very well.

Herbs and Spices: Don’t shy away from experimenting with different herbs and spices. Purslane is quite versatile and absorbs flavors well.

Texture: If you prefer a bit of crunch, add the purslane later in the cooking process to retain some of its textures.

This recipe not only brings out the best in purslane but also showcases how traditional cooking techniques can elevate simple ingredients into sumptuous meals. Cooking purslane this way might just make it a new favorite, even among those who typically prefer meat!