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Are you making a specialty food?

Lambsquarters, lambsquarters, lambsquarters

rabaja Jul 19, 2006 09:31 PM

I've been getting these big, beautiful bunches of lambsquarters at a local (SF) farmers market the last couple of weeks. All I really know to do with them is to treat them like nettles. I saute them in olive oil, with salt, pepper and red chilies.
Anyone else cook them a different way? They are delicious, just looking for some more inspiration. Thanks!

  1. Aromatherapy Jul 21, 2006 03:25 PM

    Never seen them for sale but I weed them out by the armload. Tried cooking them once but couldn't see the point. How big are ones you buy?

    1 Reply
    1. re: Aromatherapy
      rabaja Jul 21, 2006 04:40 PM

      They are in rather long, big bunches, similiar to the size of a bunch of red kale. They have a kind of soft, dustiness on their leaves, which doesn't really go away. I think lightly frying them in the olive oil when you cook them is why I find them so addictive.

    2. oakjoan Jul 21, 2006 02:31 AM

      Somebody (Ruth Laffler, I think?) told me that my favorite won tons contain lambs quarters. It gave the pork filling a subtle, tangy taste.

      Haven't made them on my own. Just purchased from Shanghai Restaurant in Oakland, CA

      1. rworange Jul 19, 2006 09:57 PM

        I'll bet you got them from Mariquita Farm. I went through the year of the lambsquarter and they had ideas on the website for recipes and uses.


        As they say you can use it the same as spinach. I like it better than spinach because it doesn't have that sort of metallic taste that spinach has to me.

        I mainly used it mixed in salads for interest or on sandwiches. It goes pretty well with all sort of meat but I liked it best in roast chicken sandwiches ... I get on these kicks, so yes, I made a lamb sandwich with lambsquarters.

        1 Reply
        1. re: rworange
          rabaja Jul 20, 2006 05:03 PM

          Thanks for the link, the green tacos sound great. It never occured to me to just eat them raw, either. I actually bought them at Full Belly in Berkeley, but it's good to know I can stay in the city and get them at the Mariquita stand, thank you.

        2. g
          gorboduc Jul 19, 2006 09:33 PM

          They make a really nice addition to chilaquiles.

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