Brèdes pourpier

Instructions

1. Wash the purslane thoroughly and strip it from the stalks, keeping the tender stems. Roughly chop the leaves.
2. Finely slice the onion, crush the garlic and dice the tomato.
3. Heat the oil in a large pan and sweat the onion and garlic for 3 minutes, until translucent.
4. Add the shrimp and fry them for 2 minutes, then stir in the tomato and thyme.
5. Add the purslane, cover and let it wilt for 10 minutes over medium heat, stirring now and then.
6. Add the whole chilli, the knob of butter, salt and pepper. Simmer uncovered for 5 more minutes to bind everything together.
7. Remove the chilli before serving so nobody bites into it.