Due to its short shelf-life, purslane used to be dried during the summer and kept in fabric bags to be cooked during the winter. Now that it’s more frequently available, this dish can be made with fresh purslane throughout the year. Purslane also happens to be very good for you, as it’s high in omega-3 fatty acids.
If purslane is not available, use spinach or Swiss chard. You can also use canned or dried tomatoes in place of fresh.
Serve with pita bread, homemade pickles, an