People had questions: Purslane revisited

First, I made a roasted sea salt seasoning with ground lemongrass and white pepper, with a touch of vegetable bullion.
Toss with light coating of oil and the roasted salt. At this point, you could turn it into a salad if you wanted to.
I chose to cook it on a high heat on the flat top for about 2 minutes or less. Pull it quick. It should still have some firmness to it, and it will have wilted a little bit and the stems turn a deeper red. Texture will be a little slippery.
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