Lamb’s Quarter is a wonderful weedy temperate climate spinach relative that is adapted to agricultural landscapes. The leaves of this plant can be eaten raw or cooked, in any way spinach can be used. This recipe was developed by Michael Adler who apologizes for his practice of not measuring ingredients!
Lamb’s quarters (stripped from stems)
Tony Chachere’s creole seasoning
Rinse and strip the leaves from the stems and put in a pot.
Add water to cover and bring to a boil. If you don’t add enough water it result in a bitter taste.
Sprinkle on Tony’s seasoning and a generous splash of olive oil.
Boil for about 10 minutes mixing the leaves around with tongs frequently.
Turn off the heat and squeeze fresh lemon juice into the pot and mix again.
Serve by pulling the leaves out of the broth with tongs and shaking them.