Earlier this week, I told you about a trip east to Remlinger Farms that had us up to our elbows in glorious Rainier cherries, but what I didn’t mention is that while we were there, we also purchased an oversized bunch of purslane. At the time, I wasn’t yet familiar with this plant’s waxy leaves and pungent flavor, but I’ve been feeling like a culinary renegade lately, so I was more than willing to give it a try. Once home, my wheels began to turn for how I might transform it into something delicious. Its appearance was similar to spinach, …

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