On Tuesday I was out in the New Herb garden and noticed the Phacelia bed was overrun with lamb’s quarters. I pulled out enough for a lunch. My helper friend, who is also an excellent cook was coming and I’d ask him what to make with them.
He found this simple recipe:
500g lambsquarters
1 onion
1 tbsp butter
2 tbsp olive oil
1 tsp black pepper
1 tsp chili pepper
1 tsp salt
Method:
Wash the lambsquarters, chop them and boil them in hot water for 5-10 minutes. Remove it from the water, chop it with a sharp knife, strain it, and set it aside. Chop the onion and sauté it in the butter and olive oil. Once the onions have softened, add the lambsquarters. Once the lambsquarters are tender, mix in salt, black pepper, and chili pepper. Turn off the heat, and let the dish cool slightly. This dish is ideally served with garlic yogurt.
If desired, this dish can also be served with eggs.
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And he set about making it. I had not picked anything close to ½ lb of greens, so he pared it down. He used my homemade celery salt and paprika in place of salt and chili powder.
I beat up 3 of our own eggs with a touch of Worchestershire sauce while he sautéed the vegs. Then he scrambled them all together.
And lunch was ready. It was wonderful!
Recipe Source: http://www.b4fn.org/resources/recipes/recipes/sauteed-lambs-quarters/
