Global Greens

Move over spinach and collards, and welcome the exotic leafy greens like amaranth, calloloo, and purslane.

The flavor of purslane is slightly sour and its texture slightly mucilaginous. Both the stems and leaves can be enjoyed raw, chopped into a potato salad, as a garnish for a cold soup, or tossed into an omelet.
Photo by Aviva Furman