Instructions: Bring a large pot of water to a boil. Trim away and discard tough parts of purslane stems, keeping leaves and tender upper stems. Wash purslane in a bowl of cold water until all dirt is removed, and drain well. Chop purslane into sections several inches long and cook in boiling water for about 2 minutes.

Drain.

In a frying pan or wok, heat olive oil over medium high heat. Place chopped garlic in pan and cook until brown. Add purslane and cook over medium heat, occasionally turning the mixture gently as it cooks. After a few minutes, add chopped tomatoes and let cook a couple of minutes more, stirring gently. Turn off the burner and let purslane stand, allowing flavors to marry. Serve with warm flour tortillas or pita bread.

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