I can’t think of a plant that has more of a background in the lives of southern americans. Whenever I mention plants to some southerners, somebody always has an interesting story about lambs quarters. Enjoy this simple and elegant Simple Lambs Quarters Recipe.
Lambs quarters was the bed for my Amazing Bluegill Fried in Butter to lay on. Lambsquarters and Bluegill are seemingly always available to the forager.
Shout out to my second post ever! Fried Lambsquarters is my favorite lambsquarters recipe to speak of.
INGREDIENTS NEEDED
- Lambsquarter greens
- Butter
- Salt and pepper (optional)
- Other seasonings I like to use including: Garlic powder, paprika, and seasoning salt!
- Other flavor enhancers I like to use: Balsamic vinegar, red or white wine vinegar, white wine, and green onion!
HOW TO MAKE LAMBSQUARTERS IN BUTTER
Now mind you, these leaves I have here are from the top of the lambsquarters plant. So, they are going to be a bit more narrow than the basal leaves.
- Here is a good shot of the basal leaves when the plant is nice and young.
- Notes white powder on top of the new growth. This is actually mineral salts from deep within the ground!
- Notice the base of the leaf flares out. The leaf has wider bases.
- Start by picking more leaves than you think you will need. They really shrink when you cook them!
- Wash them under cold water in a colander.
- Let them drip dry briefly while you move to the next step.
- Melt butter on medium heat. Careful not to burn it!
- Sautée the lambsquarters until they have shrunken down and are tender.
- At this time you may add salt and pepper or any other seasonings you wish to use.
- Making way for my fresh blue gill!
NUTRITIONAL VALUE OF LAMBS QUARTERS
- Suprisingly, lambsquarter greens contain fats, proteins, and carbohydrates, 19 vitamins and minerals, 18 amino acids, and a solid amount of fiber.
- 100 grams or about 1/4 cup of greens gives you your daily value of vitamin C, half of your daily value of vitamin A, and a suprising 4.2 grams of protein!
- For more information on the nutrient content of lambsquarters visit USDA Food Date Central.
WHEN IS THE BEST TIME TO HARVEST LAMBSQUARTER GREENS?
- Lambsquarter is similar to many plants in that the younger the leaves the better they taste. The older they get, the more tough and bitter they get.
- However when it comes to lambsquarters, the greens are quite fine to eat at any stage of the plants growth. I had mentioned I picked them from the top of the plant when it was flowering and they still taste great!
- The seeds of the lambsquarter plant have been used as a grain for centuries if not longer and can be popped like popcorn. That is the subject of a later post.
OTHER POSTS YOU MAY LIKE
- HARVESTING MARIGOLD SEEDS
- HOMEMADE WILD BLACKBERRY JELLY
- HOW TO IDENTIFY CHANTERELLE MUSHROOMS
- GRASSHOPPER RECIPE
Yield: 2 SERVINGS
SIMPLE LAMBSQUARTERS RECIPE
I can't think of a plant that has more of a background in the lives of southern americans. Whenever I mention plants to some southerners, somebody always has an interesting story about lambs quarters. Enjoy this simple and elegant Simple Lambs Quarters Recipe.
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Ingredients
- Lambsquarters
- Butter
- Light sprinkle of salt and pepper (optional)
- Additional seasonings or vegetables (optional)
Instructions
- Harvest lambsquarter leaves. Wash them and drain the water out.
- Melt butter and sautée lambsquarter greens.
- Add the optional salt and pepper or other vegetables to the mix.
- The leaves are ready to be eaten when they are soft and wilty. You can choose to brown the leaves slightly if you want them a bit more crispy.
Notes
- Harvesting from young plants will lend you more mild flavored and tender greens. It is also more pleasant to eat them raw this way.
- Wash the leaves to get any dirt or insects off of them.
- This entire plant can be eaten raw or cooked including the seeds.
- It is easy to identify when you put a leaf under water and it comes out completely dry. The underside of the leaf is hydrophobic and will not get wet.
Nutrition Information:
Yield:
2Serving Size:
100 gramsAmount Per Serving: Calories: 49Total Fat: 0.8gSodium: 43mgCarbohydrates: 7.3gFiber: 4gProtein: 4.2g
Hello, my name is Eligh! born in Portland, Oregon. I am a very passionate forager, i enjoy sharing knowledge,
I like to put a spin on popular dishes and creating new dishes, using foraged foods.
i hunt, fish, raise many different kinds of animals, and have a wide variety of ways of getting my own food.
i very much enjoy plant, tree, mushroom identification and there uses for food, beverage and medicine.
follow along! as i create dishes using all of the things that grow outside your door.
I like to put a spin on popular dishes and creating new dishes, using foraged foods.
i hunt, fish, raise many different kinds of animals, and have a wide variety of ways of getting my own food.
i very much enjoy plant, tree, mushroom identification and there uses for food, beverage and medicine.
follow along! as i create dishes using all of the things that grow outside your door.
Latest posts by Eligh Miller-Polivka (see all)
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AMAZING BLUEGILL FRIED IN BUTTER | The Good Old Way
Sunday 3rd of September 2023
[…] If you are looking for something a bit extra, Best Fresh Caught Bream Recipe is something that will not disappoint. This beautiful fresh fish is served atop a bed of Lambsquarters Fried In Butter! […]