I think this is purslane. I bought it pre-packaged at the supermarket and didn't bother to look up the wording on the package before throwing it out. I don't know if I've ever had purslane before. There was some radicchio mixed in, and I added some chopped tomatoes and leftover grilled zucchini. Simple oil and balsamic dressing w/ salt, pepper and oregano.
Easy recipe for the 1/2 kilo of pork cutlets I had bought:
Saute chopped onion and garlic in oil, add pork to brown.
Add about 1/2 cup of red wine, 10 oz. can of chopped tomatoes (I use the stuff that comes in the cardboard package since reading about how the aluminum cans leak dangerous stuff into the tomatoes over time), enough water to just cover the pork, 2 bay leaves, lots of cumin, and slightly less dill, fennel, salt and pepper. Cook covered over medium heat for about an hour and a half.
This turned out very nicely, I was surprised at how much the sauce condensed down even with the lid on. I think this is because my stove doesn't really have a "low" setting, so it cooked at a higher temp than I would have wanted. Didn't matter though, the pork was tender and the sauce flavorful.
I've become addicted to dipping my fried potatoes into Greek yogurt seasoned with salt, pepper, dried garlic and dill, although I probably didn't need to include that since the sauce for the pork was already pretty rich. Seemed like a bit of overkill on the flavor.
Not bad overall, though!