- 1 bunch purslane,
- 2 cups thick Greek yoghurt or strained yoghurt,
- 2 cloves garlic,
- Red pepper flakes, olive oil for seasoning.
- Wash and dry the purslane bunch,
- Separate out the purslane leaves from the stalks,
- In a bowl whisk together the yoghurt, salt and grated garlic,
- Incorporate in the purslane leaves,
- Season with red pepper flakes sautéed in olive oil.