This is a home-type dish that is as simple to prepare as “scrambled eggs with…” but much more nutritious. Serve as a side dish, a brunch main dish or as a filling in tortillas and pitas.
1 cup purslane
1 tablespoon vegetable oil
1 small onion, finely chopped
1 medium-size ripe tomato, chopped (not skinned)
1 SERRANO or jalapeno chile, finely chopped, or freshly cracked black pepper, according to taste
2 to 3 teaspoons low-sodium soy sauce
1 egg beaten
Set aside a few raw sprigs of purslane for garnish. Steam or blanch the rest until tender-crisp (three to five minutes). Drain thoroughly, transfer to a plate covered with several layers of paper towels and blot dry.
In a large pan, sauté garlic and onion in vegetable oil until soft. Add tomato and chile, and sauté until the mixture becomes sauce-like.
Season with soy sauce. (If you aren’t using the chile, add freshly ground black pepper.) Sauté until mixture is warm and the flavors marry.
When ready to serve, add the beaten egg to the warm mixture in the pan and mix gently. The egg will bind the mixture loosely but should not harden into scrambled eggs. Garnish plate servings with reserved sprigs.
PER SERVING (estimated): 91 calories, 4 g protein, 9 g carbohydrate, 5 g fat, 68 mg cholesterol, 200 mg sodium, 68 percent U.S. RDA Vitamin A, 77 percent U.S. RDA Vitamin C.