Creamed Lambsquarter

I love lambsquarter!  Its delicate flavor rivals any spinach you’ve ever tasted.  And the fact that it grows wild makes it even better!

Lambsquarter will grow in disturbed soil, so be sure that the area you are picking is free of chemicals and/or fertilizers.  Pick fresh young leaves, although the larger leaves are good too.  The stem maybe a little tougher on large leaves, but just pull them off.

Lambsquarter is high in oxalic acid, so if you are prone to kidney stones, go easy on it.  Mix it with other greens.

Creamed Lambsquarter

4 slices bacon, reserve drippings
2-3 cups lambsquarter leaves, washed and cleaned
½ cup chopped onion
2 Tablespoons flour
1-2 cups cream or milk
½ teaspoon garlic seasoning
3 Tablespoons Parmesan cheese and some for sprinkling
2 Tablespoons butter
Salt and Pepper to taste

Additional ingredients:  1-2 chopped garlic scapes, ½ cup carrots sliced into ribbons with a vegetable peeler, ½ cup mushrooms, or any seasonings you like.   Spinach  may be substituted for lambsquarter greens.

When gathering lambsquarter leaves, look for fresh new leaves.  Discard any that may be marked or wilted.

Clean the greens.  Wash in a sink full of water, letting any soil go to the bottom.  Gently lift out the leaves into a colander and shake dry.  Pat dry with a paper towel.  Trim any stems on large leaves that may be tough.  Coarsely chop leaves with scissors.

In a cast iron skillet, fry bacon til crispy.  Remove slices from the drippings.  Sprinkle in flour, whisk rapidly to keep it smooth, for one minute.  Slowly add milk, half a cup at a time, and whisk rapidly to smooth out the mixture.  Add garlic, salt and pepper and whisk to blend.  Let mixture begin a low slow boil.  Add lambsquarter, one handful at a time, to the thin milk sauce.  Stir to coat, and let mixture continue to cook and wilt the greens.  Sprinkle in the garlic scape, carrot, or other vegetables you like.  Let this simmer for a few minutes until the greens are tender and wilted.  Sprinkle in Parmesan cheese.  Add butter, one pat at a time, and continue to stir until smooth.  Allow to thicken.

When serving, crumble the bacon and sprinkle on top of the dish, along with a sprinkle of Parmesan cheese and pepper.

Creamed Lambsquarter can be served as a side or over pasta.

This recipe makes 2-4 servings.

Enjoy!