Turkish Yogurt with Purslane

This is delightful and refreshing on a hot day!  Let it marinate overnight for even better flavor!

1 bunch purslane, leaves separated and chopped ( stalks discarded or set aside for other purpose)
1-1½ cups Greek yogurt
1 garlic clove, peeled and mashed
2 teaspoons olive oil
Salt and pepper to taste

Combine all ingredients well, marinate in the fridge 2 hours.