Category:
Main Courses

Seasons:
January, February, March, April, May, June, July, August, September, October, November, December

From our Fall 2010 Cooks! Issue.

Lamb’s-quarter, or wild spinach, is very common and can easily be found in most seasons. The leaves retain their nutty, sweet flavor even when the plant is very large and going to seed. Collect at least one heaping cup of leaves per guest, as the leaves will cook down.

For 6 Person(s)

6 cups lamb’s quarter leaves
2 tablespoons olive oil or butter
4 garlic cloves, minced

Sautéed Lamb’s Quarter with Garlic Directions

Sauté garlic in oil and then add greens a few minutes later. Continue to sauté until greens are wilted, about 2 to 4 minutes.