Sea Purslane Vegetable


  • 350 g (12 oz) purslane leaves
  • 25 g (1 oz) butter
  • 2 teaspoons chopped parsley
  • juice of ½ lemon
  • salt and pepper


Cook the purslane leaves with a lid on the pan, in just enough boiling water to cover them. When tender, drain well. Add butter, parsley, lemon juice and seasoning and shake over heat for a few minutes. Serve immediately.