Greek Purslane

2 tbsp olive oil
1 small onion, finely diced
1 lb tomatoes, peeled and diced
3 cloves garlic, finely diced
1/2 lb purslane
1 tbsp chopped oregano
1/2 lb feta
couscous or orzo to serve

Heat the olive oil in a large skillet over medium heat.  Add the onions and cook for 5 minutes until soft.  Add the tomatoes and garlic and cook for 5-10 minutes until they are well broken down.

Meanwhile, prepare the purslane.  All parts are edible.  I stripped the leaves and put them aside whole.  Finely chop the stems as they can be a bit thicker.  Thin short stems with leaves still attached can be left as is.  The seeds are flowers are also edible, so you can leave those on as well.

After the tomatoes are well cooked, add the purslane and oregano.  Cook until the purslane is dark green and limp, another 5 minutes or so.  Add the feta and let it soften and meld with the tomato juices.

Serve over couscous or orzo.  And enjoy your delicious, nutritious weeds!


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