I have recently purchased Paula Wolfert's book Mediterranean Grains and Greens. It includes many recipes that contain wild leafy greens that I have in my garden. I am still mostly in the "browse and wonder" phase of reading it, not quite to the "assemble some ingredients and make a recipe" phase. But tonight I am browsing at "Summer Harira with Purslane and Spices," a recipe from Morocco. And since there is a wide patch of purslane in my garden right now, I am thinking of weeding and cooking. The main ingredients of this recipe are lamb rolled in a spice mix, lentils, parsley, onion, tomatoes, rice, coriander, and 6 oz. of chopped purslane.
Or maybe I will serve Purslane and Baby Greens with Cucumber and Shredded Cabbage, a recipe from Israel. This is better, since it uses 3/4 lb. of purslane.
Purslane is eaten in many parts of the world, from Mexico to Pakistan, including many places around the Mediterranean. Paula Wolfert says it was a favorite food of Gandhi. It is a slightly succulent, slightly tart, actually rather tasty green that is high in vitamins and is one of the few vegetable sources of 3 Omega fatty acids. I have eaten it for years, but am still rarely able to eat up even what grows in my small garden plot. I put some in salads or make it as it might be cooked in Mexico (saute some onion, add chopped purslane, a little tomato sauce, and a small amount of chopped jalapeno pepper, cook till purslane is tender). Then I run out of ideas, but not out of purslane.
I am always impressed by the slowness with which we can change what we eat. Having a perfectly good food in ones garden, grown intentionally or allowed to grow because you know it is an edible weed, presents you with a fait accompli. There it is, so eat it.
The answer starts with cookbooks, continues with planning and resolve. I will, in the next couple of weeks, attempt to eat up the purslane, but I may end up helping to solve the problem by giving some away. Or, if all else fails, there is always weeding and composting (before the seeds form).