Increasingly, purslane is showing up at farmers’ markets in late summer.
For a quick summer salad: slice a fresh, ripe peach or nectarine into thin pieces, dress with lemon juice, fresh purslane leaves, and a sprinkle of heat in the form of chiles.
A satisfying snack: Raw pickled beets topped with labneh and fresh purslane, drizzled with olive oil.
Shelled beans from the garden cooked in water with salt until just tender are tossed while still warm with a cupful of purslane, a squeeze of lemon and little olive oil.
For a unique take on theclassic caprese salad: Add broiled tomatillos and fresh purslane to hunks of burrata cheese and dress with a pinch of flaky salt and olive oil.
Preserve purslane stems in a solution of fifty-fifty vinegar and water brine with bird's eye chiles and fragrant allspice. The pickles are ready after a week and keep indefinitely.
Another quick pickling technique is to massage a handful of purslane leaves with sea salt and chile for kick. Moisture is lost and their flavor intensifies.
A ten-minute dinner? Egg yolk linguine is tossed while hot with a knob of butter, chopped up preserved lemon zest, and fresh purslane.