I just bought purslane at the farmer's market. I have never seen this plant before but it looked interesting. I know there was a brief article about it here on Serious Eats. Has anyone cooked this recently? Any success stories? Any ideas on how to cook it?
In interest of pantry cooking, I also have 1/2 onion, garlic, small eggplants (the round speckly kind), various grains, can of diced tomatoes, pasta, etc.