I admit it; I was scared to cook lamb's quarters.
The furry texture wasn't the problem, it was the seemingly endless dirt to be washed off of it. Well, and I wasn't sure how it would taste.
The research I did said that it's fine to eat fresh, and I tried a few leaves, but I didn't love them that way.
I did a little more research and found a handful of interesting ideas. I settled on one, sort of, and combined what I read in a recipe with my knowledge of cooking delicate greens.
I browned an onion in olive oil, then I sauteed the washed greens in the pot with the onions, adding 1/2 cup of water to help get things wilted a little faster. When the greens were wilted and a dark green, I drizzled them with a well-aged balsamic vinegar.
Delicious. Seriously delicious.
If I ever see it growing in someone's yard, you can bet I'm going to pick it and take it home for dinner!
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