zxcvbob wrote:

Any ideas?

In Armenia, purslane is widely used raw or blanched in salads with hot
seasonings and also as a herb, like parsley. In salads, it is typically
blanched in salted water, removed with a slotted spoon and allowed to
cool. It is then tossed with finely minced garlic, cilantro and parsley
and served with vinegary dressing (or just vinegar).

Victor