>> 3 cups steamed purslane
>> 2 chopped garlic cloves
>> 1/2 cup cilantro
>> 3/4 cup parsley
>> 1 tsp paprika
>> 1 tsp chili
>> 1 tsp cumin
>> Lemon juice of one lemon and its pulp
>> Coconut oil (about 2 tbsp)
In a frying pan melt the coconut oil. As it melts add in cilantro, parsley, chopped garlic and simmer over low heat for a few minutes stirring often.
Add the purslane, paprika, lemon pulp and stir constantly for about 5 minutes. Add cumin and lemon juice. Stir well. Garnish with olives. This can be served warm or cold.
Edible Wilds in Recipe: Purslane
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