1.Sauté Aromatics:
Heat olive oil in a skillet over medium heat.
Add onion and garlic. Sauté until onions are translucent and garlic is fragrant.
2.Cook Purslane:
Add chopped purslane to the skillet. Stir well with onions and garlic.
Sauté for about 5 minutes until purslane is wilted but still crunchy.
Season with salt and pepper.
3.Add Lemon Juice:
Remove skillet from heat.
Squeeze lemon juice over cooked purslane to enhance flavors.
4.Garnish and Serve:
Transfer purslane to a serving dish.
Optionally garnish with cherry tomatoes and crumbled feta cheese.
