Here’s a recipe I threw together, and it tasted great. Those of you who love cooking more than I can surely think of great seasonings to add, but I like things simple, so I can enjoy their unique flavor. If you come up with a good variation, please let us all know.
Here you go:
Melt some butter and olive oil in a pan.
Add sliced onions and garlic, and cook slowly until they get soft and sweet (a process known as "candying" because it brings out the onion’s natural sweetness.)
Add salt if desired.
When the onions are as you like them, add the chopped purslane, stems and all. Stir only long enough for the purslane to just begin to wilt but remain crunchy.
And that’s it! Delicious.
There are many uses for purslane. It tends to get mucilaginous when cooked (gooey) so it’s great for thickening soup. Otherwise eat it raw in salads. By googling 'purslane recipes' you can find lots of good ideas! Experiment with the treasure trove of nutrients in your own back yard.