Purslane can be eaten raw or lightly cooked. Both the leaves and more tender stems can be eaten.
Because purslane contains oxalic acid, do not cook it or store it in aluminum or cast iron, as the acid can react with the metal to introduce undesirable colors and flavors.
Lightly cook purslane as you would spinach or watercress for use a vegetable side dish (pair it with seafood or poultry) or add it to vegetable or meat dishes, stir fries, soups, sauces (béarnaise), or curries near the end of cooking.
Because purslane is a mucilaginous vegetable, it can be used to lightly thicken soups similarly to okra. To make the leaves’ texture less jelly-like – blanch them for a few minutes in boiling water, rinse them thoroughly, and let them cool before serving.
Raw leaves can be used as a garnish for a wide variety of dishes, tossed in salads, blended in smoothies or juiced.
Pair purslane with flavors like basil, green beans, chervil, garlic, oregano, vinegar, cucumber, yogurt, mint, fish, poultry or meat.