A piece of butter is melted, in which a little crushed rusk or possibly grated white bread is made yellow, then the cut and washed leaves of purslane are sweated through in it, as much soup or possibly water as is necessary is added and stirred with a little thick whipped cream or possibly an egg yolk. – Cooking time is barely a quarter of an hour.
Add fried or boiled potatoes. Serve with red cabbage, blue cabbage or red cabbage with spinach. This vegetable can also be used as a garnish for any kind of soup meat.
Tip: Did you know that one bowl of spinach covers about 50 percent of magnesium needs?
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