Shepherd’s Purse Roast with Leek
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INGREDIENTS
- 500 grams shepherd’s purse, chopped
- 2 leeks, chopped
- 1 onion, chopped
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 teaspoon salt
Boil shepherd’s purse in water for 5 minutes and drain thoroughly. Heat butter and oil in a pan. Sauté onion and leeks. Add in shepherd’s purse and allow to cook. Add black pepper, paprika, and salt. Mix well, cover and allow to cook. Serve plain or with yogurt.
RELATED SPECIES
Capsella bursa-pastoris
Common name: Shepherd's Purse
Local name:
Çobançantası, Medik, Kuşekmeği