Garlic Lamb’s Quarters Recipe

eattheplanet.org is an affiliate marketer. We may earn commission from links to products and services on this page.

our facebook page for additional articles and updates.

Follow us on Twitter @EatThePlanetOrg


Lamb quarters is a very important crop in northern India but in the USA it is often seen as a weed. This leafy vegetable comes from the Amaranthaceae family and a common name that it also goes by is goosefeet. Occasionally people may call it pigweed, however pigweed is a different plant and has several varieties that are edible. Lamb quarters has a similar taste and consistency to that of spinach; it goes well with salads, steamed vegetables and/or a nice piece of steak.

This leafy vegetable can be cooked by steaming or simply by stir frying it with other vegetables. Garlic is a nice complimentary flavor that goes well with a little bit of salt to pack it with extra flavor. If you have never heard about Lamb Quarters, check out our article all about lamb’s quarters.

A word of caution should be kept in mind when eating this edible plant, when eating raw please eat in moderation since this plant has high amount of oxalic acid just like other familiar plants such as spinach. Oxalic acid can aggravate some conditions such as kidney stones.

Ingredients
½ lemon ( you will need the juice from this)
1 tsp garlic powder
1 tbsp unsalted butter
10 ounces of fresh Lamb’s Quarters ( Washed and patted dry)
4 cloves of garlic ( thinly sliced)
salt and pepper to taste

Instructions
1) Over medium heat, place a saucepan and heat butter until it has fully melted.
2) Add garlic and cook until fragrant approx. 2 minutes.
3) Add Lamb’s quarters a handful at a time and stir gently.
4) When the lamb’s quarters appear to have wilted add the lemon juice and garlic powder.
5) Stir gently.
6) Add salt and black pepper to taste.
7) Serve with your favorite steak or eat it as a main course.
8) Enjoy!



Featured Videos - eattheplanet.org

Many of our readers find that subscribing to Eat The Planet is the best way to make sure they don't miss any of our valuable information about wild edibles.

Subscribe to our mailing list

our facebook page for additional articles and updates.

Follow us on Twitter @EatThePlanetOrg



Musk Mallow (Malva Moschata) Flowers
Musk Mallow, Dainty and Elegant Yet Very Nutritious
Read more.
Lemon balm (Melissa officinalis)
Lemon Balm, the Refreshing and Fragrant Herb
Read more.
Corn Salad (Valerianella locusta) Leaves and Flowers
Corn Salad, a Tasty and Nutritious Wild Edible
Read more.
Comfrey (Symphytum officinale) Flowers
Comfrey, Slightly Toxic but Holds So Many Health Benefits
Read more.
Chervil (Anthriscus cerefolium) Flowers
Chervil, a Delicate and Versatile Spring Herb
Read more.
Catmint (Nepeta grandiflora) Flowers
Catmint, a Useful and Irresistible Herb
Read more.
Bee Balm (Monarda didyma) Plant with Pink Blooms
Bee Balm, Great for Bees and Humans Alike
Read more.
Anise Hyssop (Agastache foeniculum)
Anise Hyssop, a Fragrant and Nutritious Herb
Read more.
Perilla (Perilla frutescens) Green Variant
Perilla, a Delicious and Nutritious Asian Edible
Read more.
Borage/Starflower (Borago officinalis)
Borage, the Lovely and Tasty Starflower
Read more.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>