2 medium tomatoes, diced
1 tablespoon olive oil
1 teaspoon paprika
Salt and pepper to taste
Lemon juice (optional)
Preparation:
Prepare the Purslane: Rinse thoroughly to remove dirt and trim tough stems.
Sauté Onion and Garlic: Heat olive oil in a skillet over medium heat. Add onion and garlic, sauté until soft and fragrant.
Add Tomatoes: Stir in diced tomatoes, cook until they break down into a sauce, about 5-7 minutes.
Cook Purslane: Add purslane, mix with tomato mixture. Sprinkle paprika, salt, and pepper. Cook for about 5 minutes until tender but crisp.
Finish with Lemon Juice: For extra flavor, squeeze lemon juice over the dish before serving.
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