Ingredients

The following ingredients have 4 Servings
  • 4 cups purslane (chopped)
  • 2 cups plain yogurt
  • ¾ tsp salt (divided)
  • ¼ cup fresh dill (chopped)
  • 1 tbsp butter (melted)
  • 3 cloves garlic (pressed)

Instruction

  • Wash harvested purslane thoroughly and drain on paper towels.
  • Steam purslane for approximately five minutes, or until wilted.
  • Meanwhile, measure out two cups of yogurt and mix in salt and dill.
  • Squeeze out any excess water from the steamed purslane. Saute purslane in butter for a few minutes. Add garlic and saute for another minute.
  • Add purslane and garlic to the yogurt, mixing to combine. Refrigerate for at least an hour. Serve with pita chips, crackers or bread.