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Purslane recipe
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Steamed Purslane Recipe

Quick and Easy Purslane Recipe. Purslane has been shown to contain five times higher omega-3 fatty acids than spinach
Course Side dish
Cuisine Mexican
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Calories 124kcal


  • 2 Cups Purslane
  • 1 clove garlic
  • 1 tbsp olive oil
  • 2 tbsp Cotija cheese or Parmesan
  • salt & pepper to taste


  • Fill a small saucepan or wide skillet with 1 cup of water, and add the garlic clove. Turn the heat to medium-high.
  • Bring the water to a boil, add the Purslane, and reduce the heat to low. Cover the saucepan or skillet and keep cooking for 6 minutes. The cooking time will also depend on the tenderness of the Purslane, is it has long, and woody stems it will take more time to cook compared to tender small leaves and steams.
  • Remove it from the heat and drain. Season with olive oil, salt, and pepper. To serve dust with the Cotija cheese or if you don’t find it, Parmesan cheese is a good substitute. Just remember that these two kinds of cheese are salty, no need to add too much salt to the purslane.


  • If you want to reduce the number of calories, you can skip the addition of the cheese. 
  • Tender and young leaves have a higher amount of nutrients. 


Calories: 124kcal | Carbohydrates: 4g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 235mg | Potassium: 494mg | Vitamin A: 2270IU | Vitamin C: 29.4mg | Calcium: 149mg | Iron: 4.6mg