Purslane: More Than Just a Weed – My Grandmother’s Secret Ingredient!

• 1 cup fresh purslane leaves and tender stems
• 1 small cucumber (chopped)
• ½ red onion (thinly sliced)
• 1 medium tomato (diced)
• 1 tablespoon olive oil
• 1 tablespoon lemon juice or vinegar
• Salt and pepper to taste
• Optional: A sprinkle of feta cheese or toasted seeds for extra texture

Preparation:

1. Wash the purslane thoroughly to remove any dirt.
2. Chop the cucumber, onion, and tomato into bite-sized pieces.
3. Toss all ingredients in a bowl with olive oil and lemon juice.
4. Season with salt and pepper, then let it sit for a few minutes to absorb flavors.
5. Serve fresh as a side dish or light meal.

2. Purslane and Egg Scramble (Quick & Nutritious)

Purslane pairs perfectly with eggs, and my grandmother loved this dish for breakfast!

Ingredients:

• 1 cup chopped purslane
• 2 eggs
• 1 small garlic clove (minced)
• 1 teaspoon olive oil
• Salt and pepper to taste

Preparation:

1. Heat olive oil in a pan and sauté garlic for 30 seconds.
2. Add chopped purslane and cook for 2–3 minutes until wilted.
3. Crack the eggs directly into the pan and scramble them with the purslane.
4. Season with salt and pepper, then serve warm with bread or tortillas.

3. Purslane Soup (Comforting & Healing)

Whenever someone in our family felt under the weather, my grandmother made this light and nourishing soup.

Ingredients:

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