The Problem of Purslane

I got a little overexcited at the market on Saturday and ended up carting home pounds of produce. Roughly translated, this means that zucchini bread, squash frittatas, garlic scape pesto, yogurt, and fresh berries, plus piles of greens, greens, greens and adorable stacks of eggplant/tomato/mozz slices should get us through the week in five-star style.

However, in a rare moment of adventure, I set down the beets and picked up a bunch of purslane when I stopped by my CSA stall, even though I don’t have a clue what to do with the stuff. I’ve heard cooking it can make it gross and it’s pretty tasty raw, but there’s kind of a lot of it so I can be a little experimental. Anyone have any favorite prep methods?

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