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Purslane Saute (edible succulent)

Featured in the Honolulu Star-Advertiser on July 24, 2013.

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Ingredients:

Purslane Saute (edible succulent)

  • 4 slices of bacon, thinly sliced
  • 1 whole, medium onion, chopped
  • 1 pound purslane, cleaned, chopped into bite-sized pieces (available at farmers' markets)
  • 4 cloves of garlic, chopped
  • 2 tablespoons sesame oil
  • Salt and pepper to taste
  • Dash of oyster sauce to taste
  • 2 teaspoons sesame seeds

Directions:

  1. In a large sauté pan, fry bacon to desired texture; drain fat.
  2. Add onions to lightly sauté; add garlic, purslane, sesame oil, and oyster sauce; season with salt and pepper, then quickly stir fry for about 2-3 minutes; top with sesame seeds.

Makes 4 servings.

Approximate Nutrient Analysis per serving:
150 calories, 11 g fat, 2 g saturated fat, 10 mg cholesterol, 250 mg sodium, 9 g carbohydrate, 1 g fiber, 2 g sugar, 5 g protein

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