Quick-Cook Lamb’s Quarters

Mostly, the plants unwanted in the garden get hoed.  Behind the big bush in my front flower garden though, there’s a small patch of lamb’s quarters (Chenopodium album) which get to grow to its heart’s content.  Before they start to think about seeding, it’s cutting time and a snack on the cooked leaf mid-afternoon.  So for those who want to eat their weeds and forage on found foliage: this is the way to go.

Yield: 1 serving

What you need:

  • 3 to 4 cups of lamb’s quarter leaves, loosely packed
  • 1 teaspoon olive oil
  • fresh cracked salt and pepper
  • a wedge of lemon
  • nut cheese for serving (optional – pictured here with Brazil and pine nut parmesan shards from Miyoko Schinner’s the homemade vegan pantry; a cashew chèvre would work well too)
  • What you do:
  1. Heat a pan (preferably cast iron) over medium heat.  When hot add the oil.
  2. Add the lamb’s quarters to the pan.  Salt and pepper to taste.
  3. Cook, stirring and turning with a pair of tongs, 3 to 5 minutes, until the leaves are wilted and bright green.
  4. Transfer to a serving dish and squeeze the lemon over the cooked greens.  Add nut cheese if using and eat immediately.

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