You can use any kind of cooking green (Swiss chard, spinach, beet greens, etc.) in place of kale here if you don’t have kale.
- ½ cup onion, chopped
- 1 garlic clove, chopped
- 1 hot pepper, chopped (optional)
- 2-3 TBLS cooking oil
- 1 bunch purslane, leaves only
- 1/3 pound baby kale, chopped
- 1.5 – 2 cups tomatoes, chopped
- Salt and pepper to taste
Sauté onion, garlic, and optional hot pepper in oil on medium until onion is translucent. Add rest of ingredients and cook, stirring until greens are tender. Check salt and pepper and serve hot.