Sencillas — Purslane Saute

Jun 01, 2023June 1, 20230 14

Sencillas - Purslane Saute, a simple and flavorful dish from Mexico

by The Chefin Main

Prep

10 min

Cook

10 min

Ready In

20 min

Level

Very easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

114

Sugar

Fat

10g

Purslane, also called verdolagas in Spanish, is a common vegetable in Mexican cuisine. This simple dish is a popular way to prepare purslane in Mexico, where it's often used in soups, stews, and salads. Purslane is a leafy green that grows wild in many parts of the world and is known for its tangy and slightly salty taste. Its leaves and stems are tender and crisp, making it a delicious addition to many dishes. This dish is perfect as a side or can be served as a light and healthy main course.

Instructions

1.	Rinse and drain the purslane. Use a salad spinner or pat the leaves dry with paper towels.
2.	Heat the olive oil in a large skillet over medium-high heat.
3.	Add the onion and garlic and sauté until fragrant and softened, about 2-3 minutes.
4.	Add the purslane and toss to coat with the oil and onion mixture.
5.	Cover the skillet and cook for 5-7 minutes, stirring occasionally, until the purslane is wilted and tender.
6.	Season with salt and pepper to taste and serve immediately.

PROS

Purslane is a nutrient-dense leafy green that is high in vitamins A, C, and E.

This dish is simple, easy to prepare, and budget-friendly.

It’s a versatile side dish that can be served with a variety of main courses.

CONS

Purslane has a slightly sour and salty taste, which may not appeal to everyone’s palate.

It can be difficult to find purslane in some supermarkets or farmers markets.

HEALTH & BENEFITS

Purslane is considered a superfood due to its high nutritional content.
It’s rich in antioxidants and has anti-inflammatory properties that may help reduce the risk of chronic diseases.
Purslane is also high in omega-3 fatty acids, which are essential for heart health.

	2 lbs purslane , very well cleaned and drained
	1/4 cup olive oil
	1 small onion , peeled and diced
	2 garlic cloves , peeled and minced
	salt & pepper