Purslane

This is a basic example of how you can use purslane in a stir-fry.  Alter the ingredients based on what you have available and it will still be delicious!

1-2 medium tomatoes, chopped
1-2 medium cucumbers, peeled and chopped
2-4 TBLS sweet onion, finely chopped
leaves from one bunch purslane, chopped

Combine above ingredients.

Dressing:
Whisk together below ingredients and pour over salad:

2 TBLS olive oil
2 teaspoons lemon Juice
salt, pepper, and/or fresh herb to taste

Cooked much like asparagus, purslane stems when cooked a good added to a cold salad.  Try them!

1 bunch purlsane, leaves removed for another purpose and stems washed and chopped
dash of vinegar
pinch of salt

Simmer chopped stems in water with vinegar and salt until tender.  Drain and chill.  Add to salads or mix with herbs and a dressing to use on their own.

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.

Great spread on crackers, used as a dip, or just as a side to a meal!  You'll enjoy this refreshing cold relish in the summer!

1 bunch purslane
2 tablespoons vinegar
2 large or 3 medium cucumbers, peeled, seeded, and chopped
1/2 teaspoon maple syrup, honey, or other sweetener
salt and pepper
1-2 scallions (green onions), finely chopped
1 clove garlic, minced
1 tablespoon fresh mint, minced (or other fresh herb of choice like parsley, dill, etc.)
3 tablespoons lemon juice
3/4 cup plain yogurt