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Introduction
Lamb’s Quarters, also known as wild spinach, is an often underestimated leafy green that packs a powerful nutritional punch. This resilient wild plant grows abundantly in many regions and has been a staple in traditional diets for centuries. Despite its humble appearance, Lamb’s Quarters offers a wealth of vitamins, minerals, and antioxidants, making it a fantastic addition to any healthy diet. Whether you forage it from the wild or grow it yourself, this versatile green can be easily incorporated into various dishes, providing both flavor and exceptional health benefits.
Ingredients
4 cups fresh Lamb’s Quarters leaves (washed and roughly chopped)
2 tablespoons olive oil or butter
2 cloves garlic, minced
1 small onion, finely chopped
Salt and pepper, to taste
Juice of half a lemon (optional, for brightness)
Red pepper flakes (optional, for heat)
Instructions
Prepare the Greens: Start by washing the Lamb’s Quarters thoroughly to remove any dirt or grit. Roughly chop the leaves and tender stems.
Sauté Aromatics: In a large skillet, heat the olive oil or butter over medium heat. Add the minced garlic and chopped onion. Sauté until fragrant and translucent, about 3-4 minutes.
Cook the Greens: Add the Lamb’s Quarters to the skillet. Stir frequently until the leaves wilt and become tender, roughly 5-7 minutes.
Season: Sprinkle with salt, pepper, and red pepper flakes if using. Stir well and cook for an additional 1-2 minutes.
Finish: Remove from heat and drizzle lemon juice over the greens for a fresh, tangy finish.
Serve: Transfer to a serving dish and enjoy immediately as a side dish or incorporate into your favorite recipes.
Serving and Storage Tips
Serving Suggestions: Lamb’s Quarters can be served as a simple sautéed side dish, added to soups and stews, mixed into grain bowls, or used as a nutritious filling for savory pastries.
Storage: Store fresh Lamb’s Quarters in a perforated plastic bag in the refrigerator for up to 3 days. For longer storage, blanch the leaves briefly in boiling water, cool them in ice water, then freeze in airtight bags for up to 3 months.
Variations
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