Nip tender portions of the purslane with the stem (top 1 inch) and pick the leaves on the bottom portion without the stems. Wash thoroughly and drain in a colander.
Arrange purslane greens on a shallow serving dish.
In a bowl, mix yogurt and crushed garlic very well. Add salt and mix until it is smooth.
Pour garlic yogurt over purslane leaves. It will cover most of it. Garnish with a sprig or two of purslane. Serve chilled.