Lambsquarters is such a weird name for a wild green. I spotted it at the Farmer’s Market this weekend and grabbed a bunch for $1. The sign said, “use as you would spinach,” so I did a simple saute with garlic and olive oil.
I like how they retain shape better than most cooked greens. It looks very pretty, with a few touches of hot pink here and there. The stems are a bit tough and hard to chew. Still, lambsquarters are quite tasty and highly nutritious (more impressive than regular spinach), so just remove the stems and you’re good to go.
This looks really good. I have never heard of it. I wonder can you use it in a salad, or if it better cooked.
I will look for it at the farmers market next time.
Manger La Ville, my best guess it that it’s too tough to eat raw but I haven’t tried so it’s worth a shot.
this is completely new to me, but i love spinach, and i love hearty greens, so i’m willing to try it. i wonder who in the world came up with that name and why. nice find!