Add the chopped purslane to the skillet. Stir well to combine with the onions and garlic.
Sauté for about 5 minutes, or until the purslane is wilted but still retains some of its crunch.
Season with salt and pepper to taste.
Add Lemon Juice:
Remove the skillet from heat.
Squeeze the fresh lemon juice over the cooked purslane. The lemon juice will brighten the flavors and add a refreshing zest.
Garnish and Serve:
Transfer the cooked purslane to a serving dish.
If desired, garnish with cherry tomatoes and crumbled feta cheese for an extra burst of flavor and a beautiful presentation.
Why This Recipe Works:
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