Purslane is best raw. Snip into bite sized pieces and toss it with vinaigrette and let it marinate up to a half hour. Nice with garlic or thinly sliced onion added. Also, add to tossed salads. You could do same thing you would do with sliced cukes, too - a sour cream cold salad, or quick pickles. It's a rare plant source of Omega 3 fatty acids - great for heart and circulatory system. I just eat it raw in the garden - have thought about trying to pickle it with a bread & butter pickle brine to preserve it, but haven't gotten that ambitious. It's ubiquitous!
here are two links that look good: