I have never included it in with mixed wild greens and I don't think Mom and Grandma ever did either. I will check with my Aunt today.

I hope I haven't eliminated all of it from the gardens. I usually just chop it out or till it under.
Did he say how to use it?

hmmmm I haven't tried it but I think I've seen it growing in my flower beds unless there's something that looks similar. If I can find any, I'll take a picture and compare to the ones online.
Did Dr. Oz say whether they eat it raw or cooked?

I have eaten it. It tasts a bit sour, and just kinda... green. Added it to salads a couple times. Added it to spinach cooked a couple times. Not my favorite wild green. I like Johnny Jump Ups (the little early violets) and watercress added to salad in the early spring and wild oxalis in the summer. The Johnnys are a bit sweet and just a bit mucilaginous and the watercress is peppery being a member of the mustard family. The oxalis is sour/lemony so a little goes a long way.

For cooking prefer lambsquarter, usually mixed with spinach.

He eats it with yogurt and garlic. I found another recipe with rice.

Here is a link that might be useful: purslane with rice

Went to the garden today and ate a piece. It's quite mucilaginous--to the point of being slimy--and not as sour as I remembered it. Kinda bland really.