Lamb's Quarters Recipes

Ingredients

• 4 cups fresh lamb's quarters leaves and tender tips
• 2 tablespoons olive oil
• 2–3 cloves garlic, thinly sliced
• Pinch of red pepper flakes (optional)
• Salt and black pepper to taste
• Squeeze of fresh lemon juice

Instructions

1. 1
   Wash the greens

   Rinse the lamb's quarters thoroughly in cold water. Strip leaves from any tough stems. Shake off excess water but don't dry completely — a little moisture helps with cooking.

2. 2
   Heat oil and garlic

   Heat olive oil in a large skillet over medium heat. Add sliced garlic and cook for 30–60 seconds until fragrant but not browned.

3. 3
   Add greens

   Add the lamb's quarters to the skillet. The greens will seem like a lot but will wilt down dramatically, just like spinach. Toss with tongs.

4. 4
   Cook and season

   Cook for 2–3 minutes, tossing occasionally, until fully wilted and tender. Season with salt, pepper, optional red pepper flakes, and a squeeze of lemon. Serve immediately as a side dish or over pasta.

Ingredients

• 3 cups packed lamb's quarters leaves
• 1/3 cup walnuts or pine nuts, lightly toasted
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic
• 1/2 cup extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• Salt to taste

Instructions

1. 1
   Blanch the greens

   Bring a pot of water to boil. Blanch lamb's quarters for 30 seconds, then transfer to an ice bath. Squeeze dry. This step removes bitterness and makes a brighter pesto.

2. 2
   Blend base

   In a food processor, pulse the nuts and garlic until coarsely ground. Add the blanched, squeezed lamb's quarters and pulse until finely chopped.

3. 3
   Add oil and cheese

   With the processor running, drizzle in the olive oil in a steady stream. Add Parmesan and lemon juice and pulse to combine. Season with salt.

4. 4
   Store

   Transfer to a jar, top with a thin layer of olive oil to prevent browning. Refrigerate for up to 1 week, or freeze in ice cube trays for up to 6 months.

Ingredients

• 3 cups young lamb's quarters leaves
• 1 cup cherry tomatoes, halved
• 2 tablespoons toasted sunflower or pumpkin seeds
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey or maple syrup
• Salt and pepper to taste
• Shaved Parmesan (optional)

Instructions

1. 1
   Prepare the greens

   Select only young, tender lamb's quarters leaves (the top 4–6 inches of each plant). Wash thoroughly and pat dry. Remove any tough stems.

2. 2
   Make the dressing

   Whisk together olive oil, lemon juice, honey, salt, and pepper in a small bowl until emulsified.

3. 3
   Assemble

   Toss the leaves with cherry tomatoes in a bowl. Drizzle with dressing and toss gently. Top with toasted seeds and optional shaved Parmesan. Serve immediately.

Ingredients

• 6 cups lamb's quarters leaves
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium potato, peeled and cubed
• 4 cups vegetable or chicken broth
• 2 tablespoons butter or olive oil
• 1/4 cup cream or coconut cream (optional)
• Salt, pepper, nutmeg to taste
• Lemon juice to finish

Instructions

1. 1
   Sauté aromatics

   Melt butter in a large pot over medium heat. Sauté onion for 5 minutes until soft. Add garlic and cook 1 minute more.

2. 2
   Add potato and broth

   Add cubed potato and broth. Bring to a boil, then reduce to a simmer. Cook for 15 minutes until potato is very tender.

3. 3
   Add greens and blend

   Stir in the lamb's quarters and cook for 2–3 minutes until wilted. Using an immersion blender, blend until smooth (or leave partially chunky for texture). Stir in cream if using.

4. 4
   Season and serve

   Season with salt, pepper, a pinch of nutmeg, and a squeeze of lemon juice. Serve hot with crusty bread.

Ingredients

• 8–10 cups fresh lamb's quarters leaves
• Dehydrator or oven set to lowest temperature (110°F/43°C ideal)

Instructions

1. 1
   Wash and dry

   Wash the leaves thoroughly and spin or pat completely dry. Remove stems — only leaves are used for powder.

2. 2
   Dehydrate

   Spread leaves in a single layer on dehydrator trays (or parchment-lined baking sheets for oven drying). Dehydrate at 110°F (43°C) for 4–8 hours until completely crisp and crumbly. Oven method: prop door slightly open, check every 30 minutes.

3. 3
   Grind to powder

   Once fully dried and cooled, transfer to a blender or spice grinder. Blend to a fine green powder. Sift through a fine mesh strainer if desired.

4. 4
   Store

   Transfer to an airtight glass jar. Store in a cool, dark place. Use within 6–12 months. Add 1–2 teaspoons to smoothies, soups, pasta sauce, or bread dough.

Ingredients

• 6 cups lamb's quarters leaves and tender tips
• Large pot of salted boiling water
• Bowl of ice water
• Salt, olive oil, lemon (for serving)

Instructions

1. 1
   Boil water

   Bring a large pot of salted water to a rolling boil. Prepare a large bowl of ice water nearby.

2. 2
   Blanch

   Add the lamb's quarters to the boiling water. Cook for exactly 60 seconds — no longer. The greens should be bright green and just wilted.

3. 3
   Ice bath

   Immediately transfer the greens to the ice bath using a slotted spoon or spider strainer. Let cool completely (about 1 minute).

4. 4
   Squeeze and serve

   Remove from ice bath and squeeze firmly to remove excess water. Chop if desired. Season with salt, a drizzle of olive oil, and lemon. Use as a side dish or in any recipe calling for cooked spinach.