I've gotten into the habit of cruising the garden at lunch time to do a little weeding. Then taking my bounty in to make a healthy green smoothy. It' gotten to the point where I'm setting aside beds for some of what I used to consider weeds.

Purslane is one. When I researched it's nutritional benefits, it was like "Whoa! I've got to make this stuff a regular part of my diet. Sheep sorrel is another (like plantain) that I've encouraged to grow in the yard. It's the active ingredient of the Essiac Formula. I don't see it growing around here but we have lots of wood sorrel, which has the same medicinal properties (Tom Brown Jr tells of his grandfather using it instead of sheep sorrel to cure cancer), so I just go with the flow and put some in the smoothy as a daily maintenance program.

Here is a good place to start if you want to get more out of your garden. See what you've got. Taste it. Eatable doesn't mean palatable. Check the nutritional and medicinal benefits and you might want to eat it even if it doesn't taste good. I find that adding a clove of garlic to my green smoothy helps a lot, and garlic is very good for you too.

Stinging nettle is probably the best source of minerals you can eat. But you've got to cook it first so you're not going to put it into your raw green smoothy. Even cooked, unless it's picked very young, it has a disagreeable texture. I have lush stands of it down by the river. my preference is to mow it, rake it up, and add it to my compost. That way I can get it's minerals second hand through whatever I feed the compost to. Be adaptable.

Your intestinal flora is incredibly important to your health. You can make your own probiotics in the form of sauerkraut or yogurt (store bought is pasteurized, which defeats the whole point of probiotics). But, taking probiotics orally doesn't work well, because your stomach acid kills the very bacteria you want to go through and flourish in your gut. To get it through you need to make it a regular part of your diet... eat a lot of it over a long period to get enough through to displace the bad bacteria. So, I add some homemade sauerkraut to my daily green smoothy to make it extra healthy... then I add another clove of garlic.

Have figs for desert.

I read awhile back that purslane was the most nutritious leafy green there is and it grows everywhere around here, the hotter the better it seems and from what seems like poor places for other plants.  Saw some yesterday in a concrete crack doing very well, that is until I ate it ha!  

Purslane is very common in Mediterranean also, it's a part of local's stable food diet.
It's great in Salads, fresh,  steamed/boiled or soteed (ugh..., spelling torture).
Lebanese people have a very famous salad called Fattouch, they use these raw leaves and roasted/cracker of Pitta bread, added to regular greek salad (Fetta optional) lots of fresh mint, olive oil and fresh lemon juice, Delicious!
http://www.nutrition-and-you.com/purslane.html

I like purslane too. After I started eating it I ordered seeds for one of the garden variety purslanes. Grow some of that in your garden and let some go to seed, you never have to plant it again, now I have two varietes. I mostly just forage a little here and there when I poke around in the garden. Common mallow is another weed that grows here and is great when tender.

I like Bidens Alba...the new green growth, the flower buds and the flowers are all edible and quite good.  

I thought that I was the only one who cruised the yard for wild greens for my smoothies.
I sauteed some goosefoot (lambsquarters) with some kale, nutritional yeast flakes, onion and garlic powder, salt, and Wright's liquid smoke, coconut oil and a bit of smart balance butter. My daughter loved it but made a face when I told her that she ate some of our nutritious weeds. She prides herself on snubbing weeds as food. She's learning better though because, her mom is sneaky. ;)