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Purslane and Chickpea Stir-Fry
Ingredients:
- 2 cups fresh purslane leaves
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 red bell pepper, thinly sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes (optional)
Instructions:
- Heat oil in a skillet or wok over medium-high heat.
- Add the onion and bell pepper; stir-fry for 3-4 minutes until slightly softened.
- Add the garlic and stir for another minute.
- Add chickpeas and purslane, stir-frying for 2-3 minutes until purslane wilts.
- Drizzle with soy sauce and sesame oil, and add red pepper flakes if desired.
- Toss well and cook for another 2 minutes. Serve hot.
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Purslane and Feta Stuffed Pita
Ingredients:
- 1 cup fresh purslane leaves
- 1/2 cup crumbled feta cheese
- 2 tablespoons Kalamata olives, pitted and sliced
- 2 whole-grain pita bread rounds
- 2 tablespoons Greek yogurt (optional)
Instructions:
- Wash and pat dry the purslane leaves.
- Cut pita rounds in half to create pockets.
- Fill each pita half with purslane leaves, crumbled feta, and Kalamata olives.
- Optionally, drizzle with Greek yogurt for added creaminess.
- Serve as a delicious and healthy sandwich.
Purslane is a versatile, nutrient-dense green that offers a multitude of health benefits and culinary possibilities. Whether you use it in salads, stir-fries, or stuffed in pita pockets, purslane adds a unique flavor and a burst of nutrition to your dishes.
By incorporating purslane into your diet, you can relish its delightful taste while reaping its numerous health-enhancing advantages.
Don’t overlook this unsung hero in the world of leafy greens; give purslane a chance to shine in your kitchen and on your plate.
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