Braised Lambs Quarter

Posted by Tracey Vowell on

For what is considered one of the most noxious weeds in America, Lambs Quarters have a fair amount of nutrition to offer. I have included a recipe for braised Lambs Quarter below that contains the full nutrition facts, as they are pretty remarkable for a food we primarily ignore


  • 1 teaspoon fat or oil (I like pastured pork lard)
  • 1-2 knob onions, white bulb chopped, greens sliced and separated
  • 2 stalks green garlic, sliced
  • 1 small to medium turnip, peeled and diced
  • 1 small to medium carrot, peeled and sliced
  • 1/2 lb Lamb's Quarter
  • 1 cup (at most) stock of your choice
  • Salt
  • Maybe: a dash of quality hot sauce, or a chopped hot pepper, strips of roasted poblano

Heat a large skillet, or wide saucepan over medium high heat.  

Add the chopped knobs from the onions and the green garlic, and cook until translucent.  

Add the turnip and carrot, and continue cooking to brown a bit.  

Roughly chop the Lamb's Quarters and add to the pan, with half of the stock.

Stir everything together, and cook, until the greens are tender, and most of the liquid has cooked out.  

Lambs quarters are caught somewhere between spinach and kale, on the cooking scale, so expect to simmer for 8-10 minutes.  

Taste for tenderness, adding a touch of stock at a time, until deliciously tender.  Season as needed with salt and serve.  

This could easily be a complete meal.  Add a few diced potatoes at the start, with the other vegetables, and serve with sautéed mushrooms, or fish, and maybe a sprinkling of well aged cheese.

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