Common purslane with chicken and rice

Name: Common purslane with chicken and rice
Yield: 2 servings
Cuisine: British
Ingredients: 400 gm Common Purslane (if you cant find it, fine, use the same recipe for Spinach); Cup white rice; Water to cook the rice; 1 large onion. Chopped; 5 large garlic cloves. Chopped; to taste salt and pepper; 1 chicken breast. Not necessary if you dont eat meat; 2 tablespoons olive oil

Mohammad Abubaker @cook_21755785

Where I originally come from, in Spring, we cook many of the wild plants green leaves. One of these plants is the Common Purslane. This plant is very succulent and has a tangy flavor, and it is cooked using its own water, so no additional water is required for this recipe! It can also be eaten raw with salads. If you cant find it where you live in the stores, this exact recipe can also be used to cook Spinach, Marsh Mallow leaves, or any other local edible succulent leaves.
Here's a link to read more about this plant: https://en.wikipedia.org/wiki/Portulaca_oleracea

Mohammad Abubaker @cook_21755785

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Ingredients

2 servings

400 gmCommon Purslane (if you cant find it, fine, use the same recipe for Spinach)
Cupwhite rice
Water to cook the rice
1large onion. Chopped
5large garlic cloves. Chopped
to tastesalt and pepper
1chicken breast. Not necessary if you dont eat meat
2 tablespoonsolive oil

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Steps

1

Clean the purslane thoroughly, drain then, and then chop them. I keep the stalks, they are very tasty and crunchy!
2

Chop the onions and garlic
3

Cut the chicken breast into thin strips
4

Sautee the garlic and onions with the olive oil, add the salt and pepper. Cover them until they become translucent.
5

Add the chicken breast strips, cook them on medium heat.
6

When chicken is almost done, add the chopped purslane. remember, dont add water as you will notice how the leaves will drain its own water in the pot and its volume will decrease. cover the pot and remain on medium to low heat. stir often.
7

Check the leaves often and stir often. it will be cooked once the green changes its color, and the stalks become more tender, but it is ok if they are still a little crunchy, they are delicious!
8

Cook the rice. once done serve as in the picture. traditionally, squeeze half a lemon on the purslane before eating.