Purslane has a double life: It’s both a weed—a garden interloper—and an edible green cultivated around the world. Many hounds like purslane in salads, where it adds a “nice tangy” flavor, Bacardi1 says. mbfant simply combines it with sliced scallions or red onion and tosses it with olive oil and balsamic vinegar, while colfaxBee thinks purslane is “really good” in Greek salads.
Sauté equal parts chopped purslane and onions, then add eggs and scramble to make the traditional Mexican dish huevos con verdolagas, which plum says is “[l]ovely wrapped up in a warm corn tortilla.” Purslane is great added to a summer succotash of fresh corn and lima beans, sea97horse says. berbere adds it to all kinds of pickled vegetables, and decolady says that purslane simmered in soups thickens the way okra does. Maybe one of the nicest things about purslane: takadi says it’s one of the best plant sources of Omega-3 fatty acids.