• 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.