Tip: To prepare, gather the young shoots with leaves. Wash thoroughly. Cook them in a small amount of boiling salted water until tender. Lamb’s-quarters tastes like spinach. The cooked amount will be about one-third of the amount harvested.
Lambs Quarters with Garlic
- 1 tablespoons vegetable oil
- 1 medium tomatoes, peeled and cut into thin wedges
- 1 cloves garlic, crushed and finely minced
- 1/2 pound fresh lambs quarters, washed, drained, and torn
- salt and pepper to taste
In a large skillet over low heat in vegetable oil, sauté tomato wedges and garlic. Add Lambs Quarters; cover and cook over low heat for 15 minutes, stirring 2 or 3 times.
Add salt and pepper to taste; cook 5 minutes longer, stirring once or twice.