Sauté the chopped onion in a hot pan with oil. When the onion is translucent, add finely chopped garlic. After a few minutes, add the tomatoes and the sliced bell peppers. Cover the pan for a few
minutes, be careful the food doesn´t burn. Stir and cover again. Add the purslane and simmer. Stir and cover again, cook for five minutes. Add salt to taste.


1 bunch of purslane without stalks
2 tomatoes
1 big onion
1 small red bell pepper
2 tbsps. of oil
Salt to taste