The Joneses wrote:

"zxcvbob" wrote in message
...
Omelet wrote:
In article ,
zxcvbob wrote:

I've been weeding my garden today, after almost 2 weeks of rain --
following 2 months of drought. I've pulled up a couple of pounds of
purslane clipped
Any ideas?
Thanks,
Bob

Let us know the results.
I get a lot of it here too and I've just fed it to the ducks or composted
it.

I tasted a bit of it raw (mainly to see how tough the big stems were) and
was surprised that it is tart; like sorrel, but less so.

Instead of stir-frying it, I blanched some leaves and small stems, and
when they were done I stirred them into some brown rice with a little
chile & garlic paste (the oily kind from a SE Asian market.)
It wasn't /great/ but I'd eat it again. I may look up some Turkish or
Middle Eastern dishes using the stuff, maybe to go with that lamb that's
been in the freezer for a couple of years...
Bob

Bob, I think it's nice paired with those soba noodles and whatever else.
Adds a tiny bit of crunch. I usually put a little of whatever leftover meat
or veggies or in the fridge, along with some soup base or broth.
Edrena

Or you can try this New Mexican way of preparing purslane (verdolaga)

2 cups purslane
4 tbs fat (lard is good here) or 1/2 cup diced salt pork
2 tbs chopped onion
1 cup shredded cooked meat (jerky preferred)
1 tsp ground coriander seed
salt to taste

Wash purslane leaving stems. Fry onion in fat; add purslane and meat.
Season. Cover and cook until tender.