7 Reasons Why You Shouldn’t Kill Purslane in Your Garden

2. 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.

3. 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.