HOME > Chowhound > Home Cooking >

Discussion

Lambsquarters, lambsquarters, lambsquarters

  • rabaja Jul 19, 2006 09:31 PM
  • 6

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. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. They make a really nice addition to chilaquiles.

    1. 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.

      http://www.mariquita.com/recipes/lamb...

      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

        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. 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. 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

            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.