>>Does  anyone have a suggestion for preparing the leaves of
>>prickly pear cactus?

Hello, this is my first post.  I have been watching this list for a week or
two (I have a copy
of the Neanderthin book on order).  I am into Calorie Restriction with
Adequate Nutrition, and
am starting to get excited about raw foods, which led to evolutionary diets,
and this list.  I
am inclined to much less animal products than it appears others are on this
list, but I do enjoy
some, and hey, I might learn something in the process.

I'm not from the Southwest, but I did live in Tuscon for two years :)  From
a book called
"Nutrition Secrets of the Ancients" I have a couple of recipes for cactus
leaves:

Baked Cactus Paddles;
Remove needles w/ a knife if they are present.  Score the cactus leaves with
a knife, then
season with salt and a little lime juice.  Put on a sheet pan and bake at
375 degrees until
tender, about 25 minutes.  Remove and cut into strips or squares.  Serve as
an accompaniment
with other foods.

Sauteed Cactus Paddles w/ Chile and Lime:
3/4 lb. paddles, needles scraped off
1 New Mexican or pablano green chile
2 tblspns sunflower or light olive oil
4 tblspns finely diced onion
salt
2 tblspns chopped cilantro
Juice of 1 lime

Rinse paddels; dice into strips 1/3 inch wide.  Roast chile directly over a
flame until skin is
loosened, remove skin, slice into strips.  Heat oil, add onion, sautee for a
minute, then add
cactus and chile.  Add some salt and sautee another minute.  Lower heat,
cover, and sautee until
cactus is tender and juices boil away, about 15 to 20 minutes.  Add cilantro
and season with
lime juice.

The book mentions that they are traditionally boiled, but to preserve
nutrients you can steam,
roast, grill, or sautee also.  Choose thinner rather than thicker paddles.
There are some
serving suggestions with other foods, but I don't think beans and cheese are
in line with this
list.

Bon Apetit,

James Crocker