Estimated reading time: 7 minutes

This Sautéed Purslane recipe has the superfood purslane sauteed with soy sauce, garlic, and olive oil. It’s so simple, and healthy, and takes only minutes to prepare this green, plant-based, vegan, vegetarian dish that can be eaten on its own or as a side to an entrée.

Sautéed Purslane with fork on a white plate

Sautéed Purslane
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Sautéed Purslane

Hi Everyone, so you just got a bunch of Purslane either from the Farmer’s market, your CSA share, or perhaps from your own kitchen garden and you want to know what to do with the stuff, well, you should try it sautéed, of course!

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We have put our purslane-related recipes into one post along with more information about purslane.

As more purslane recipes are added to the blog, we will add them to the post.

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What diet lifestyle does this recipe adhere to?

This recipe is vegetarian, vegan, and plant-based.

It can be made to be gluten-free if you use a gluten-free soy sauce or omit the soy sauce completely.

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I suggest you also ask people who are experts in foraging in person to give you 2nd option when foraging.

Never eat wild food that you are not 100% sure is safe to eat! Remember, always safety first!

Ingredients

4 ounces purslane, washed
1-2 tablespoons regular olive oil
1 teaspoon minced garlic
1 teaspoon low-sodium soy sauce
1/8 teaspoon kosher salt, optional, amount to taste
1/8 teaspoon freshly ground black pepper, amount to taste

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Sautéed Purslane

Name: Sautéed Purslane
Prep time: 2 min
Cook time: 4 min
Total time: 6 min
Yield: 1
Cuisine: Asian-American
Ingredients: 4 ounces purslane, washed; 1-2 tablespoons regular olive oil; 1 teaspoon minced garlic; 1 teaspoon low sodium soy sauce; 1/8 teaspoon kosher salt, optional, amount to taste; 1/8 teaspoon freshly ground black pepper, amount to taste

Yield: 1 serving

Prep Time: 2 minutes

Cook Time: 4 minutes

Total Time: 6 minutes

This Sautéed Purslane recipe has the superfood purslane sauteed with soy sauce, garlic, and olive oil. It’s so simple, healthy, and takes only minutes to prepare this green, plant-based, vegan, vegetarian dish that can be eaten on its own or as a side to an entrée.

Ingredients

4 ounces purslane, washed
1-2 tablespoons regular olive oil
1 teaspoon minced garlic
1 teaspoon low sodium soy sauce
1/8 teaspoon kosher salt, optional, amount to taste
1/8 teaspoon freshly ground black pepper, amount to taste

Instructions

Heat oil and garlic in a wok over medium-high heat. When the garlic and oil are heated, add the prepared purslane and stir to coat. Add the soy sauce and any other optional desired seasonings and stir to combine. Adjust the heat lower, if the Wok is getting too hot. Cook the purslane until the stems are tender. When it's done, plate to serve and enjoy!

Notes

Spice and flavor suggestions: I tried to keep this recipe super simple but I also think a dash of white pepper, sesame oil, and Chinese 5 spice would also go really well with this dish (I have an Amazon affiliate linked to them below).
Yield: The serving Size is 4 ounces per serving, this recipe makes 1 serving.

Disclaimer

Disclaimer: The following disclaimer is intended to provide important information regarding the blog post article and recipe titled “Sautéed Purslane” (the “Content”) published on the website Life’s Little Sweets. Please read this disclaimer carefully before using the Content. By accessing and using the Content, you acknowledge and agree to the terms outlined in this disclaimer.

No Professional Advice:
The Content provided on the Website is for informational purposes only and should not be considered professional advice. The author(s) of the Content are not experts in the field of nutrition, health, or cooking. The information provided in the Content is based on personal experiences and research, and it may not be suitable for everyone. It is recommended to consult with a qualified professional or expert before making any dietary or lifestyle changes.

Personal Responsibility:
The use of the Content is at your own risk. The author(s) are not responsible for any adverse effects, injuries, or damages that may result from the use or reliance on the Content or the implementation of the recipe. It is your responsibility to use sound judgment, exercise caution, and consider your individual circumstances when using the Content.

Allergies and Dietary Restrictions:
The recipe provided in the Content may contain allergens or ingredients that could trigger allergies or dietary restrictions. It is your responsibility to review the recipe and its ingredients carefully and determine whether it is suitable for your dietary needs or restrictions. The author(s) are not liable for any allergic reactions, health issues, or other complications that may arise from the use or consumption of the recipe.

Accuracy and Completeness:
The author(s) of the Content strive to provide accurate and up-to-date information. However, they do not guarantee the accuracy, reliability, or completeness of the Content. The recipe and nutritional information provided may vary depending on factors such as ingredient brands, cooking methods, or individual preparation. It is advisable to cross-check and verify the accuracy of the information provided in the Content.

Assumption of Risk:
By using the Content and attempting the recipe, you assume all risks associated with the preparation, cooking, and consumption of food. The author(s) shall not be held liable for any injuries, illnesses, or damages that may occur as a result of improper preparation, cooking, or handling of ingredients, or any other misuse of the Content.

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This recipe post was first published on 7/20/2021
Updated & republished on 8/13/2022, 6/28/2023

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Sara Maniez

Owner at Life's Little Sweets

Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community.

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Comments

Frank Meccia says

August 2, 2022 at 6:49 pm

Too bad it takes forever to try and find the recipe and then when you get to the recipe it doesn’t exist all you have is just a list of ingredients

- Sara Maniez says
  
  August 3, 2022 at 12:36 am
  
  The directions are in the recipe card at the end of the post. At the top of every recipe post on the blog, there’s a “jump to recipe” button you can click on to take you right to the recipe, hope that helps!
  
Jess says

July 31, 2023 at 12:23 pm

Curious about how to prep the purslane. Do you remove the seed pods or cook it with the pods?

- Sara Maniez says
  
  August 1, 2023 at 2:24 pm
  
  I do cook them with the seed pods, it’s completely up to you if you want to include them or not. Thanks for commenting!
  
Boston says

August 12, 2023 at 5:36 pm

Please don’t encourage people to grow perslane, as it is a problematic weed for many farmers in the West and likely elsewhere too. Instead of purchasing or growing your own, visit a farmer near you and ask if you can come pick some for free. Most Farmers would be more than happy to allow you to pull their weeds for them

- Laura says
  
  August 15, 2023 at 3:48 pm
  
  I grow my own as a weed. Aka I eat them as I pull them.
  
  - Sara Maniez says
    
    August 15, 2023 at 4:06 pm
    
    We do too! We just let them grow in our garden, so good!
    
Laura says

August 15, 2023 at 3:47 pm

This blog is a hot mess. I could barely read it with all of the random ads, links, and the text blocks jumping up and down.

- Sara Maniez says
  
  August 15, 2023 at 4:07 pm
  
  Hi Laura, thanks for the feedback. Do you have an ad blocker or popup blocker? I actually have all pop ups turned off now for a few years, are you referring the the videos on the post? Best, Sara

Sautéed Purslane

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