Purslane Is Tastier Than Meat! Neighbors from Turkey Taught Me How to Cook This Wild Weed

You might have seen it growing between sidewalk cracks or walked past it in your garden, but what if I told you this simple wild plant is not only edible but quite tasty and nutrient-rich? My Turkish neighbors have helped me learn how to make purslane (sometimes known as “verdolaga”) into a meal that is not only healthy but really better than meat!

What Is Purslane?

Purslane is a wild green with thick, slightly tangy leaves and crunchy stems. It’s rich in omega-3 fatty acids, iron, magnesium, and vitamin C, making it one of the healthiest greens you can eat. In Turkish cuisine, it’s used often in stews, salads, or simply sautéed with olive oil.

The Simple Turkish-Inspired Recipe

Ingredients:

2 handfuls of fresh purslane (washed and trimmed)

1 medium onion, finely chopped

1-2 ripe tomatoes, diced

2 cloves garlic, minced

2–3 tablespoons olive oil

Salt and pepper to taste

Optional: a squeeze of lemon or spoon of plain yogurt to serve

Instructions:

Heat olive oil in a pan and sauté the onion until soft.

Add garlic and cook for 30 seconds.

Add diced tomatoes and cook until they break down into a light sauce.

Add the purslane and stir gently. Let it wilt and cook for 5–7 minutes.

Season with salt and pepper. Optional: drizzle with lemon or serve with a spoon of yogurt on the side.

Why It’s Better Than Meat (Sometimes!)

Purslane has a light, tangy flavor with a satisfying texture—especially when paired with juicy tomatoes and olive oil. It’s filling, full of fiber, and gives your body the nutrients it craves without heaviness.

Try this simple recipe once and you might just find yourself craving it more than steak. Sometimes, the best meals really do grow wild!