I recently found a new item in my CSA box that I thought looked more like a weed. It turns out that purslane is a succulent that grows wild and while its generally viewed as a weed here in the U.S., it’s actually quite tasty and nutritious. It’s got more Omega-3’s than any other plant, as well as loads of antioxidants, vitamins and minerals. It’s used in Europe, the Middle East, and Mexico and honestly tastes pretty delicious on its own: salty and lemony. But, mysteriously I wanted to turn my stove on and try something different. I combined some recipes I found from Afghanistan and Mexico and came up with a really simple and delicious recipe.
Sauteed Purslane and Eggs
- 2 tbsp vegetable oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 large tomato, diced
- 1 bunch purslane, large stems removed
- 4 eggs, cracked and scrambled
- salt to taste
Heat oil in a large skillet over medium high heat. Add onions and cook until translucent, about 5 to 10 minutes. Add garlic and cook until fragrant, about 2 to 3 minutes. Add tomato and purslane and simmer until the purslane is tender, the tomatoes are broken down, and the liquid begins to thicken. Stir in eggs and cook until firm. Serve with flat bread or soft tortillas. Serves 2 to 4.