For the rest of the summer, we’ll be revisiting previous episodes of Last Chance Foods. 
“Purslane is a succulent weed,” explains Amy Chaplin, a former chef at the long-established vegetarian restaurant Angelica Kitchen. While “succulent” and “weed” are not words generally associated with edibles, purslane is a wild green that grows rampant through the summer and makes for a lemony, peppery salad green.