Ingredients

1 bunch of purslane

2-3 tablespoons of olive oil

1 large onion

1 heaping teaspoon of red pepper paste

Salt

Description

Cut purslane / spinach in finger length pieces, place at the bottom of a heavysety pot. Add diced onions on top, add salt, and pour olive oil. Cook everything together at medium heat until the vegetables soften and most of the water has evaporated. Preferably wait until cold, then mix it with yogurt. Serve.