Blogging this week on eating weeds, I was looking for a recipe using purslane, one of Michael Pollan's 'most nutritious plants in the world'. It contains higher levels of phytonutrients than domesticated greens –because these foods have to fend for themselves against pests and disease without any help from us and because historically we’ve tended to select and breed plant crops for sweetness; many of the defensive compounds plants produce are bitter. I just don't use much bitterness in my cooking and so to get my husband eating them, I put it with some sweet in season peaches with a peach dressing

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