Foraging for weeds of choice: lambs quarters

My first year living in the country, I viciously tore out the prolific lambs quarters that invaded my garden thinking they were annoying horrible useless weeds. Now, I respect them as one of the greatest and most excellent tasting green leafy vegetables available. If I am lucky enough to get them super young as in the picture above I will:

  • In a large sautee pan, heat 2T olive oil over mediumĀ  (#5 on the Magic Chef) add a few crushed/minced garlic cloves to gently cook for a minute then add the greens.
  • Pile them into the pan, heaping! With tongs gently turn them in the oil and heat until they are wilted.
  • Add a very conservative amount of soy sauce.
  • Add salt to taste.


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