heard the elders talk of cooking this as it's one of the first wild greens of
spring. I finally cooked up a "mess" myself & fell in love! Milder than even
spinich, it shares the characteristic of all other greens, pick a bushel of it
to get a small batch. But SO worth it..
Lamb's Quarter-Spring Greens
Strip leaves from larger
stalks, (do not use if "headed" or gone to seed) chop smaller plants. Wash very
well to remove any dirt or grit which can cling to underside of leaves.
Chop small amount of bacon or salt pork (even better) & onion to taste. Cook
until meat is almost brown & onions are clear. Add Lamb's Quarter with only the
water that remains after washing. Stir down as leaves wilt, then let simmer
until tender. Serve plain or some like cider vinegar, hot sauce,
etc. to enhance flavor.
Pick early in the day,
discard any red or yellow leaves. If you cut the plants instead of pulling them
up, they will grow many more leaves until the weather gets too hot. Don't get
too greedy, leave enough plants to seed for next year & don't mow plants down
until seeds have matured & fallen.
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