Sesame Purslane

I managed to beat the deer to most of the purslane – I’m considering it a victory.  It’s a great change-up in greens for us.  We’re really enjoying the leaves in salad, to add a mild lemon flavor.  For the cooked version, I decided on Asian flavors, and it turned out really yummy.

Sesame Purslane

Total Time: 20 minutes

Yield: Serves 4-6


  • 2 TBSP grapeseed oil
  • 2 TBSP chopped onion
  • 1 TBSP minced ginger
  • 1 TBSP minced garlic
  • 6-8 cups purslane leaves and tender tips (thick stems removed)
  • Sesame seeds or sesame seed seasoning
  • 1 tsp fish sauce, optional
  • 1 tsp soy sauce
  • 2 tsps toasted sesame oil


  1. Heat a skillet on medium. Add oil, onion, ginger, and garlic. Cook until onion starts to soften, and garlic is fragrant. Don't brown the garlic.
  2. Add purslane, sesame seeds, fish sauce, and soy sauce. Cook until purslane is wilted. Taste for seasoning and add salt and pepper, if needed.
  3. Stir in sesame oil and remove from heat.