"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