Billy wrote:
>
> 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.
>
> ROTFL! Do you understand anything about saturated fats?
>

Yes indeed. That's why I eat them in moderation. The dish can be cooked
in veg oil as is commonly done around here.