I enjoyed the flavor and texture of Purselane, more than I expected. Weeds sometimes have unique flavors (I know dandelions are bitter) but I had no complaint with Purselane.
Then again, my weeding chores just got easier. ;)
Yeah, I was pleasantly surprised when I first tried the purslane a couple of years ago too.
I had some dandelion greens the other day. Very early in the year they haven't started putting the sticky white sap into the leaves yet. They aren't the least bit bitter at that point.
If you have some around there, chickweed tastes like cornsilk. And pineapple weed, oddly enough, tastes like pineapple. Borage tastes like watermelon, but it's doubtful you'd find that in your garden unless you planted it at some point. It's worth growing, just for the bees it attracts, and it self-seeds but not to the point where it becomes a nuisance.
For nutritious greens (lots of vitamins and minerals) without a strong flavor, I prefer lambsquarters, pigweed, stinging nettle, and the young leaves from shepherd's purse. I guess in general, the young leaves of ALL of these are better. The shepherd's purse probably has the strongest flavor of those. Not as strong as some lettuces that people grow for their salads though.
I also make a meal of dandelion blossom fritters once a year, but that's probably more just for something to do. Just for an experiment, you can take a blossom, pull all the green parts off and eat what's left and you'll see what the flavor is.
Dandelions are suppose to picked at a certain time...before they get bitter I understand.