In article , Arri London
wrote:

Billy wrote:

In article , Arri London
wrote:

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.

You realize, I trust, that you just killed 2 cups of purslane and their
health benefits. The omega-3 fatty acids are meant to protect against
heart disease not facilitate it.
--


ROTFL! So don't cook it that way. The fatty acids are probably
heat-proof anyway otherwise not much point in eating cooked fish.

I think he was critical of the addition of Lard and Salt Pork. ;-)
For those that still believe that eating animal fat is unhealthy, it
would sound like Heart attack on a plate.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson