Purslane Dip
By Hilda Sterner of Hilda’s Kitchen Though purslane is usuallycooked only briefly to preserve its texture, steaming it for five minutes untilvery soft makes it easy to fold into this yogurt dip. The purslane’s texture isgone but its unique flavor remains.
Ingredients
- 4 cups purslane chopped
- 2 cups plain yogurt
- 3/4 tsp salt divided
- 1/4 cup fresh dill, chopped
- 1 TBS butter, melted
- 3 cloves garlic, pressed
Instructions
- Click here for Instructions. (Hilda's Kitchen Blog)