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 rarely measures the ingredients in his recipes so feel free to adapt the following to your own tastes!
Vidalia onion – one medium, chopped
Olive oil – 2 tbsp
Lamb’s quarters leaves – 4 cups stripped and cleaned
Lentil – 1 cup
Water – 6 cups
Zucchini – 2-3 small – chopped
Garlic powder – 1 tsp
Cumin powder – 1 tsp
Ginger powder – 1 tsp
Tony Chachere’s creole seasoning – -2 tsp
Salt – to taste
Lemon – one squeezed with the seeds strained out
Brown the onion in the olive oil.
Add cumin, ginger, garlic, and Tony’s seasoning.
Add the lentils and water and bring to a boil.
Simmer for about 20 minutes.
Add the zucchini and lamb’s quarters and simmer for another 15 minutes.
When the leaves and lentils are cooked, add the lemon juice and salt to taste.