We first tried purslane a few months ago (introduced to it via a CSA box) and have been addicted ever since. I now buy it at the SMFMS every time I go. It’s supposed to be amazingly nutritious, and yes, we’ve only eaten it cooked. We usually just stir fry it - you could use salt or soy sauce, though lately I’ve been adding a teaspoon of Red Boat to stir fried greens. (Side note my favorite thing used to be ong choy + fermented tofu but now I just use fish sauce; almost the same amount of umami, and much less of a PITA to clean the pan).
Oh yes, where was I - purslane. The lemony taste stays during cooking, so it tastes like it’s naturally mildly pickled. Also, the tobust texture personally reminds me of cactus. Since I’ve seen nopales in tacos, I thought to add stir fried purslane to a tortilla and it ended up working pretty well.