Borani with Oil

Ingredients

• 5 bunches borani greens
• three-quarters of a cup olive oil
• 1 teaspoon salt
• half a teaspoon black pepper
• for soaking and washing water

Instructions

1. In a bowl or sink, soak the purslane in water, wash it, and change the water several times because it contains dirt.
2. On a cutting board or by hand, remove the thick, dark stems from the purslane, and do not chop it too finely.
3. On a cutting board, roughly chop the purslane leaves if the leaves are large.
4. In a bowl or on a cutting board, prepare three tomatoes by peeling them with hot water, or leave them as they are if they are not peeled.
5. On a cutting board, roughly chop one medium onion.
6. On a cutting board, slice or roughly chop the garlic, as stated by the chef.
7. On a cutting board, roughly chop the fresh cilantro so that it remains visible in the dish.
8. In a pot over the heat, heat three-quarters of a cup of olive oil.
9. In the pot over the heat, add the garlic to the hot olive oil.
10. In the pot over the heat, add a pinch of salt, then add the onion and let it soften.
11. In the pot over the heat, add the chopped tomatoes and black pepper.
12. In the pot over the heat, add the purslane and stir the ingredients together.
13. In the pot over the heat, add the fresh cilantro at the end.
14. In the pot over low heat, cover the ingredients and leave for five minutes.
15. In the pot over the heat, add lemon juice when serving.