This is purslane, it’s the only thing growing in my garden(other than nutsedge, always, forever). It seems the old seeds I bought are not going to germinate, but my compost probably came with these residue seeds. Purslane is a tasty nutritious succulent.
In Mexico, it’s known as verdalagas. Here’s a traditional recipe from Morelos. Above are the makings of my breakfast. Huevo y Verdalaga Tosada.
1 Tbls chopped chili
1 Tbls chopped onion
1/2 cup roughly chopped purslane
I sauteed the veggies, broke an egg on top, and covered the pan. While the egg egg white firmed up a bit I smashed the avocado on the tostada. I topped the avocado’d tostada with the scramble and swirled on a ribbon of sour cream.
It took about 3 minutes, I ate it, standing in the garden.
Purslane grows pretty much everywhere. If you know they haven’t been sprayed with pesticides try them. They’re also good raw and will make a tasty addition to the dandelion salad you may already be harvesting from your lawn!