Purslane Is Tastier Than Meat! Neighbors from Turkey Taught Me How to Cook This Wild Weed

Turkish‑Style Sautéed Purslane (Verdolaga)
A simple, nutrient‑packed dish that transforms wild purslane into a flavorful, meat‑free delight.

What Is Purslane?
Purslane is a common wild green with succulent, slightly tangy leaves and crunchy stems. Rich in omega‑3 fatty acids, iron, magnesium, and vitamin C, it’s a staple in Turkish cuisine—often used in stews, salads, or simply sautéed.

Ingredients

2 handfuls 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: squeeze of lemon juice or a spoonful of plain yogurt for serving

Instructions

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