Purslane Stew

1. 1

   Rinse purslane and remove thick stems.

2. 2

   Slice the onions and carrots. Add olive oil in a pot ,add the onions and salt and saute for a minute on low medium heat.

3. 3

   Add the carrots. Slice the purslane roughly and add it to the mixture. Cut the tomato in chunks add it with the grated garlic.

4. 4

   Cook for 10 minutes on low heat with lid on. Serve with a slice of bread and Turkish yogurt..

* Per serving · 4 servings · Values may vary.

No additional tips available.