View photos of the edible plant Phemeranthus aurantiacus (Flameflower), profiled in Sonoran Desert Food Plants, Wild Edible Plants of Texas, and Wild Edible Plants of New Mexico.

A passage from Sonoran Desert Food Plants:

Small to moderate amounts of Purslane are fine consumed raw; however, if large amounts are being eaten on a regular basis I suggest quickly boiling and rinsing the plant first. This removes much of the leaves’ oxalate content.

A passage from Wild Edible Plants of Texas:

Like most other plants of the same genus, all parts of Purslane are edible. The young leaves and stems are
the best tasting. They are pleasantly sour and succulent in consistency.

A passage from Wild Edible Plants of New Mexico:

A South Asia native, Purslane is now found worldwide. In New Mexico, like most of America, it’s weed–like in habitat and found in disturbed soils, growing up to 8000’ (though it’s usually found at lower elevations).