RE: Purslane/Portulaca oleracea

A California friend with Mexican ties taught me this delicious way to cook
purslane:

Brown a little chopped bacon in a heavy pan. Add some sliced onions and cook
in the fat until the onion is soft. Add as much "wild" purslane as you have,
previously sorted through so that use only the tender leafy ends. Cook
gently until it is wilted. Be sure not to use purslane that has set buds or
seeds; they have a disagreeable crunchiness. You might say that anything
cooked with bacon and onions is tasty - but purslane is so good for you that
it must counter balance the "bad" bacon!

Susan Bouchez
Savoie, France where it is raining hard but the purslane is growing.
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