Mostly, the plants unwanted in the garden get hoed. Behind the big bush in my front flower garden though, there’s a small patch of lamb’s quarters (Chenopodium album) which get to grow to its heart’s content. Before they start to think about seeding, it’s cutting time and a snack on the cooked leaf mid-afternoon. So for those who want to eat their weeds and forage on found foliage: this is the way to go.
Yield: 1 serving
What you need:
- 3 to 4 cups of lamb’s quarter leaves, loosely packed
- 1 teaspoon olive oil
- fresh cracked salt and pepper
- a wedge of lemon
- nut cheese for serving (optional – pictured here with Brazil and pine nut parmesan shards from Miyoko Schinner’s the homemade vegan pantry; a cashew chèvre would work well too)
- What you do:
- Heat a pan (preferably cast iron) over medium heat. When hot add the oil.
- Add the lamb’s quarters to the pan. Salt and pepper to taste.
- Cook, stirring and turning with a pair of tongs, 3 to 5 minutes, until the leaves are wilted and bright green.
- Transfer to a serving dish and squeeze the lemon over the cooked greens. Add nut cheese if using and eat immediately.