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Red Potatoes with Purslane Recipe

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Purslane is a mild and nutritious green valued in many cultures. Look for it at farmers' markets or ethnic groceries. Red potatoes add a nice touch of color, but any kind of potato will work.
Directions
  • Scrub potatoes and cut in half, if small (golf-ball to egg size), or into chunks, if larger.
  • Heat olive oil over medium heat in heavy skillet large enough to hold potatoes in a single layer. Add potatoes and rosemary, salt and pepper lightly, and cook without stirring for about 5 minutes, until bottoms begin to brown. Stir enough to turn potatoes, reduce heat to medium-low and cover. Cook until tender (easily pierced with a sharp knife), stirring once or twice, 10 to 15 minutes.
  • Toss cooked potatoes with lemon juice and mix in purslane. Sprinkle on lemon zest, if using, and serve warm or room temperature.
Prep Time: 10 minutes
Cook Time: 15 minutes
Serving Description: about 1 cup
Servings: 4
Enter desired servings   Change Servings
Ingredients
- 1 pound red potatoes, preferably small ones
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh rosemary, or 1 teaspoon dried
- 1 cup purslane leaves, or more if desired
- 2 tablespoons lemon juice, or to taste
- 2 teaspoons chopped lemon zest (optional)
salt and pepper

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