Purslane and Spinach in Tomato Paste Calories

Soften chopped onion in oil, stir in tomato paste, then add washed purslane and spinach. Cook gently until the greens wilt and become tender; they release liquid as they cook, so start with little or no added water.

Purslane tastes mildly tangy and fresh, with tender, juicy leaves and stems. In this dish, tomato paste adds savory depth, while spinach softens the overall flavor; the result is greener and less sharp than purslane cooked alone.

Yes, frozen spinach works, but thaw and drain it first so it does not make the dish watery. Add it after the purslane has started to soften, since thawed spinach needs less cooking than fresh leaves.

Rinse the purslane thoroughly in several changes of water because soil and grit often cling around its stems. Separate and discard damaged parts, then drain it well; wash the spinach separately before chopping both greens.

Yes, it can be served cold or at room temperature, especially when made with olive oil. Chill leftovers promptly and take out only the portion you plan to serve, rather than leaving the whole dish out for a long time.

Serve it with plain yogurt, crusty bread, or a grain such as bulgur or rice. Yogurt complements the tomato and the greens, while bread or grains make the vegetable dish part of a more substantial meal.

Store leftovers in a covered container in the refrigerator and eat them within a few days. Cool the dish promptly rather than leaving it at room temperature, and reheat only the amount you intend to eat.

Yes, but freezing can make the cooked greens softer and release extra liquid after thawing. Cool the dish, freeze it in airtight portions, then thaw and heat it thoroughly before serving.

Tomato paste contributes vitamin C, which can support absorption of plant-based iron from greens when eaten in the same meal. The amount varies with the recipe, and spinach iron is not absorbed as readily as iron from animal foods.