glistrída

Purslane (Portulaca oleracea). Glistrída means slippery, which is what happens when you cook it, although the name apparently comes from the plant making your tongue slip and talk too much.

Most people prefer it raw in a salad, where it adds a slight citrus tang (a classic one, brought over by refugees from Asia Minor, is with black eyed peas, walnuts, parsley, rocket and pomegranate seeds).

It's said to be incredibly good for you (my Ikarian relatives swear by it).