>> 3 cups chopped purslane
>> 2 chopped garlic cloves
>> 1/2 cup cilantro
>> 3/4 cup parsley
>> 1 tsp paprika
>> 1 tsp chili
>> 1 tsp cumin
>> Olives (if desired)
>> 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 the purslane and garlic. Stir fry over low/medium heat 5 minutes, stirring frequently.
Add the lemon juice, cilantro, parsley, and all other spices. Stir frequently for two minutes.
Serve warm or let cool then place in the fridge until serving time.
Garnish with olives if desired.
Wild Edibles in Recipe: Purslane
Wild Fungi in Recipe:
Edible Trees and Shrubs in Recipe:
Recipe Category: Salads and Sautees
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