1.   I like purslane in soup, too, because it is such a hardy green that it retains its texture even after it has been subjected to boiling broth.

2.   The trick, which also works for Swiss chard and other hardy greens, is to keep the soil around the roots from freezing.

3.   When they are young and tender, these hardy greens make splendid foils for delicate game.

4.   The same goes for spinach, arugula, cabbages like chois and other hardy greens.