Sauteed Lambs Quarters

I can definitely say I would not have purchased lambs quarters on my own.  That is part of the fun of being in a CSA - getting new & different produce goodies to try.  And I believe I am eating more 'greens' than ever, having never been known to be a fan of anything that might even kind-of-sort-of resemble spinach. 

When I saw lambs quarters listed in the weekly email from our CSA farmer, I thought hmmm this should be interesting.  And they were.  We took the suggestion from the farmer to prepare them simply and they went quite nicely with a grilled chop for a midweek meal on the patio.  This is the type of meal that oozes summer - simple, fresh, zero fuss and perfect for outdoor dining.

Sautéed Lambs Quarters with Spring Onions

Slightly adapted from Genesis Growers

Serves 4 as a side

1 bunch Lambs Quarters

3 Spring Onions              

3 Tbs Extra Virgin Olive Oil

1 tsp Sea Salt

1-2 tsp Apple Cider Vinegar

½ tsp Red Pepper Flakes

1 clove Garlic, chopped

 
   1. Wash and dry lambs quarters, removing the leaves from the stalk
   2. Thinly slice the white of the spring onion
   3. Slice green part of onion on a bias and reserve
   4. Heat olive oil in a sauté pan until almost smoking
   5. Add sliced spring onion and cook until just starting to brown, add in the garlic and heat until fragrant
   6. Add lambs quarters, red pepper flakes
   7. Continue to cook over medium high heat, stirring occasionally to prevent browning, add the green part of the onion for the final few minutes
   8. Season with salt and vinegar to taste and serve, goes nicely alongside grilled pork chops or chicken