This easy sautéed purslane recipe is a really simple way to eat foraged purslane. Made with onions, garlic, and lemon juice, this simple purslane recipe has a fresh, summery taste. Try this easy-to-make, delicious, nutritious, and popular Mexican vegetable!

About Purslane

Purslane (Portulaca oleracea) is a wild-growing weed that is edible and highly nutritious. It is an extremely common plant that grows nearly everywhere. You’ve likely seen it growing in sidewalk cracks or volunteering its red stems and succulent-like leaves in the garden.

Common purslane grows almost everywhere in the world. Purslane plants prefer full sun and tend to grow in gardens, lawns, fields, disturbed areas, and sidewalk cracks.

Purslane is a nutritious and delicious edible green rich in vitamins, minerals, and omega-3 fatty acids. In fact, it is one of the best vegetable sources of omega-3 fatty acids!

Research demonstrates that purslane has better nutritional quality than many cultivated vegetables and has been described as a power food.

This plant has as many benefits as it is easy to grow! Purslane is easy to forage for, and quite popular in Mexico, where it’s commonly sold in outdoor markets and called verdolagas.

In Mexico, it is often cooked with potatoes, tomatillos, and sometimes pork, like this Mexican-style verdolagas.

All parts of the purslane plant are edible, including the leaves, stems, flowers, and seeds. Purslane leaves and stems are edible both raw and cooked.

Uncooked, they are an excellent addition to salads or smoothies. The easiest and most delicious way to cook purslane is with this Mexican-inspired sautéed recipe!

How to Make Sautéed Purslane

This recipe is incredibly quick and easy to make. It has a slightly tangy and refreshing flavor, perfect for a sunny day in Mexico or anywhere!

Ingredients

Purslane: One large bunch of purslane, either foraged or from a farmer’s market stand.

Olive oil: Personally, I use organic EVOO, but use what you have on hand.

Onion: Whatever type of onion you prefer works just fine! I used a red onion.

Garlic: Whole cloves, sliced.

Salt: Obviously!

Lemon: I used a fresh lemon to juice; it’s best if you have access to it!

Instructions

First, rinse the purslane well and make sure it’s free of dirt and dust.

I like to soak it to make sure all of the dirt loosens enough to come free.

Then roughly chop it into 2-3-inch pieces, discarding any large or woody stems.

Heat the olive oil in a skillet over medium heat, then add the onions and garlic and cook for 2-3 minutes.

Now, add the purslane to the pan, then add the salt.

Cover the pan and cook the purslane for 5-6 minutes, stirring occasionally. It will cook down quite a bit.

Lastly, add the lemon juice to the purslane and stir to combine. Remove the pan from the heat and serve. More lemon juice can be added to taste if desired.

How to Serve Sautéed Purslane

These savory-flavored succulents are often served in Mexico with pork or chicken dishes. Sautéed purslane turns out perfectly tender and slightly tangy, and tastes a bit like swiss chard.

For a simple meal, serve with beans and corn tortillas, topped with salsa verde and queso fresco.

Another popular way to eat sautéed purslane is with eggs for breakfast, called Huevos con Verdolagas.

Serve it alongside a Mexican pork, chicken, or potato dish with red or green salsa, tomatoes, and rice.

There are so many tasty ways to eat this simple purslane recipe! Try some of these delicious ideas, or create your own favorite way to serve it.

More Foraged Food Recipes

• Dandelion Fritters
• Queen Anne’s Lace Fritters
• Dandelion Syrup
• Stinging Nettle-Ade
• Dandelion Salad
• Wild Violet Syrup
• Wild Violet Vinegar