It's an easy thing to pick purslane and add a few leaves to a salad, but if you want to take advantage to this free health booster, eat more than a few leaves now and then! It makes an excellent boiled side vegetable.
To boil it, pick whole stems, pinch off leaves that are damaged and wash the grit and dirt from the rest. You can cook whole stems with leaves, but I prefer it chopped.
Cook it in water (or steam; steaming takes a little longer) for about 10 minutes and remove from heat immediately. Some people rinse it with cold water to stop the cooking process, but I think some of the goodness is lost when the purslane is rinsed. If you don't want to overcook it, stop it at eight minutes instead of 10. Serve it lightly salted.
For variations on this, you can chop cooked bacon into it, lightly sprinkle lemon juice on it, use a cheese sauce on it, or serve it Italian style, with Parmesan cheese, garlic and oregano added to taste.
Purslane makes a really good, cheesy casserole, no matter what kind of cheese sauce you prefer. Using two cups of cleaned and chopped purslane, add a quarter cup of minced onion. Beat one egg and a half cup of plain yogurt together and mix in the rest of the ingredients. Bake at 350 until the egg is set, about a half hour.