Inspired by thursdaygreen I'm bringing you all the green plants that you can eat that grow right in your backyard or local park. Much love to @kalinart for the lovely colorchallenge.
Chenopodium Album
Commonly known as Lambs Quarters
This "weed" will literally grow up through the sidewalk. It is very easy to find and the leaves have a taste similar to spinach.
You can easily spot lambs quarters because of the wide, spade-like leaves that taper to a point at the top of the plant with the newly grown leaves. The most distinguishing feature is the white "powder" that seems to dust the top of every plant. No worries, this is not pollen or dust of any kind. The plant seems to be "dusted" because of the light grey coloring of the new leaves. As the leaves mature, they lose their grey caste to become a darker green more associated with spinach leaves. You can eat all parts of lambs quarters, although I tend to pluck the leaves and the new tops as my harvest (they taste the best).
I personally love the sight of this plant because the leaves are so versatile. They can be used in the place of spinach or arugula in any recipe, i.e. fresh salads, pizza topping, pasta dish, grilled side vegetable, savory pies...you name it! Instead of getting all fancy on you though, I thought I'd leave a simple recipe for you to try that really showcases the flavor of lambs quarters. This way, you can make the decision in what else you'd like to try it in.
Sauted Lambs Quarters:
4 cups lambs quarters leaves, washed
1 tsp of your choice of oil or butter
1/4 tsp each, white pepper, black pepper and salt
1 clove of garlic
In a heated pan add the oil/butter and the garlic. Let the garlic heat through and begin to roast, 2-5 min, and then add in the spices to flavor the oil, minus the salt.
Once the oil has really been heated and the garlic is starting to cook, add in the lambs quarters leaves and toss gently through the oil in the hot pan for 5-10 minutes. You want the leaves to just barely wilt.
When the veins in the leaves have begun to turn clear, take everything off the heat and serve. Similar to properly cooked fresh spinach, this vegetable is best served immediately. Since it cooks so rapidly you can leave it to cook as the last dish.
Tip: If you want to add a nice roasted flavor to the dish then turn the heat higher under the pan. Only flash cook the garlic for about a minute before adding the leaves. At this high a temperature you will get nicely roasted garlic and several toasty spots on the leaves. Cook for only a few minutes. The oil will be very hot this way, use caution.
Until next time, my friends
@jennswall
website, twitter, facebook