In article >, Arri London >
wrote:

> Omelet 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.
> >
> > Serve wrapped in hot flour tortillas? :-d
> > --
> >
>
> You could do that. Or serve it on fresh fry bread or with rice.

Rice sounds good...

I was just thinking "Texas style".
That recipe almost sounds like a taco meat recipe. Just needs more
additions such as Garlic and Cumin.
--
Peace, Om

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