baaleh be zeit (purslane in olive oil)

I know the next blog was supposed to be all about that high and mighty falafel ball…but guess what falafel ball, not today…I got side-tracked not by a ball but by a weed. A weed that grows like crazy in Vegas…maybe it’s all the fun and excitement in the air. We all know weeds are super annoying especially when your trying to keep your yard as nice as your neighbor’s who’s on the HOA board…and some weeds make u feel good…this is a versatile succulent weed that I normally use in fatoush salad (recipe coming soon). Eaten raw or cooked, I’ve used this weed in my purslane savory pies, the main ingredient in a salad, purslane fritatta, in a risotto and the list goes on. Today’s dish takes this weed to another level of flavors…it’s sautéed w onion, garlic fresh tomato and finished off with olive oil and a squeeze of lemon…simple delicious n lets not forget weeds are good for you too…this one’s high in vitamin A, C and tons of vitamin E. What’s this weed you ask…in arabic we call it baaleh and the english word is purslane…not porcelain. This dish can be a side dish, tossed w pasta or eaten like bruchetta w pita or ciabatta bread is how I do it at room temp or straight from the fridge. You’re going to love ur purslane and your purse…cuz it’s FREE. If you can’t find your weed supply in your yard or neighbors yard or down the street on a corner you can also find it in the mediterranean market and I’ve also seen it in the mexican markets…VIVA LA PURSLANO!!!

A couple bunches of purslane (about 12 ounces) washed, large rustic* chop w stems and all
2 small or 1 large yellow onion rustic chop
about 8 large garlic gloves (that’s right 8) rustic chop
2 small or 1 large ripe tomato rustic chop
generous amount of olive oil (about quarter cup to sauté and then some more to drizzle at the end)
salt n pepper to taste
the squeeze of 1 lemon at the end

*rustic chop = rough chop (rustic just sounds better)

On high heat in a large pan sauté the onion, garlic and purslane in olive oil w salt n pepper for a bout 5 minutes
Then add the tomato and on medium heat cook down for about 20 minutes till purslane stems are tender (make sure to gently stir mixture couple times so it doesn’t stick to bottom of pan
Transfer to a beautiful bowl or plate
Drizzle w olive oil and squeeze lemon on top and let it cool off
If you have toasted pine nuts laying around sprinkle on top as well for extra flavor and texture
If you are a lover of heat sprinkle some cayenne pepper

Enjoy at room temp and refrigerate the rest in container…good for a week.

Please subscribe follow like n share pitachick!