Lambs Quarter Quelites And Beans Recipes

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LAMBS QUARTER (QUELITES) AND BEANS



Lambs Quarter (Quelites) and Beans image

"Quelites" is a Spanish word for "wild greens." We like to cook with edible weeds, and lambs quarters fall into this category. You can look online for more information about how to identify this plant, which you can use much like you use spinach. If you live in the midwestern United States, you probably have these growing in your yard. I'm not sure where my husband got this recipe, but I like it.

Provided by MarieL

Categories     Greens

Time 25m

Yield 4-5 serving(s)

Number Of Ingredients 8

1 lb lambsquarters or 1 lb other wild greens, washed and trimmed
1 tablespoon olive oil
3 garlic cloves
3 leeks, chopped
1 (16 ounce) can pinto beans
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Saute the garlic and leeks with the olive oil until the leeks are tender.
  • Add the other ingredients and simmer, covered, for about 10 minutes.
  • Adjust seasonings to taste, then serve.

LAMB'S-QUARTER QUICHE



Lamb's-Quarter Quiche image

Lamb's-quarter greens taste like mild spinach and are loaded with vitamins. This delectable dish is fine to serve for any occasion.-Dorothy Holderbaum, Allegan, Michigan

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 6-8 servings.

Number Of Ingredients 9

1 medium onion, chopped
2 tablespoons canola oil
4 cups chopped lamb's-quarter (tender new leaves)
3 large eggs
1 can (12 ounces) evaporated milk or 1-2/3 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups shredded cheddar cheese, divided
1 unbaked pie pastry (9 inches)

Steps:

  • In a skillet, saute onion in oil until tender. Add lamb's-quarter; cook and stir until wilted. Cover and remove from the heat. , In a bowl, beat eggs and milk. Stir in salt, pepper, 1 cup cheese and lamb's-quarter mixture. Pour into pie shell. Sprinkle with remaining cheese. Bake at 400° for 10 minutes. Reduce heat to 350° bake 30 minutes more or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before cutting.

Nutrition Facts : Calories 343 calories, Fat 23g fat (12g saturated fat), Cholesterol 128mg cholesterol, Sodium 494mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 1g fiber), Protein 13g protein.

LAMBSQUARTERS



Lambsquarters image

Lambsquarters are generally considered a weed. You have probably yanked them out of your own flowerbed and never knew that they were good to eat. They taste like swiss chard. Be sure not to over cook them. I was surprised that no one else had posted about them here. Be sure that you check that you are picking the real thing, here is a good reference http://www.ppws.vt.edu/scott/weed_id/cheal.htm there are many more, but this one has a good picture.

Provided by KookieMomster

Categories     Greens

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

6 ounces lambsquarters, leaves
1 small onion
2 ounces olive oil
2 ounces lemon juice
2 cups water
2 tablespoons toasted sesame seeds
1 teaspoon sea salt

Steps:

  • Heat oil in a sautee pan and dice the onion.
  • Wash the leaves and stems, bring the water to a boil.
  • Brown the onion, when brown set aside with a lid on.
  • Steam the leaves/stems until tender @2 minute Mix juice with onions and oil.
  • Put leaves in a bowl, drizzle with onion/lemon/oil sauce and sprinkle with seeds and salt.
  • Serve immediately.

CREAMY LAMB'S-QUARTERS GRATIN



Creamy Lamb's-Quarters Gratin image

Provided by Kemp Minifie

Categories     Cheese     Side     Bake     Mozzarella     Parmesan     Spinach     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 16

For Filling:
1 1/2 pounds lambs-quarters
1 bunch scallions, chopped (1 1/2 cups)
1 tablespoon olive oil
Salt
freshly ground black pepper
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 cup milk, plus additional, if necessary
1/4 teaspoon nutmeg (preferably freshly grated)
1 teaspoon finely grated lemon zest
For Topping:
1 cup coarse fresh breadcrumbs (coarsely ground from a baguette; see Cooks' Notes)
1/2 cup packaged pre-grated mozzarella
1/4 cup finely grated Parmesan
4 teaspoons olive oil

Steps:

  • Make Filling:
  • Preheat the oven to 350° F with the rack in the middle. Butter a 2-quart shallow baking dish.
  • Bring 1-inch salted water to a boil in a large saucepan. Meanwhile, wash lamb's-quarters in a large bowl of cold water and drain well. Trim any coarse, woody stems at bottom (don't go crazy with trimming; young lamb's-quarter stems cook up tender and delicious).
  • Add lamb's-quarters to pot and cook over medium heat, covered, until leaves are wilted and stems are tender, 2 to 3 minutes. Drain the greens in a large sieve or colander and rinse well under cold running water. Drain again, pressing out excess liquid with the back of a large spoon. Coarsely chop greens and transfer to a bowl. Dry saucepan and reserve.
  • Cook scallions in olive oil with 1/4 teaspoon salt in reserved saucepan over medium heat, stirring, until softened, 3 to 4 minutes. Combine scallion mixture with greens in bowl. Reserve saucepan again.
  • Melt butter in reserved saucepan over medium-low heat and stir in flour. Cook, stirring, 2 minutes, then whisk in milk and bring to a boil, whisking. Reduce heat and simmer sauce, whisking, 2 minutes (it will be thick). Remove from heat and whisk in nutmeg, zest, and salt and pepper to taste.
  • Mix sauce into greens mixture. If the mixture is too thick, thin with a little additional milk; season with salt and pepper. Spread out mixture in baking dish.
  • Make Topping:
  • Toss together crumbs, cheeses, and oil until combined well. Sprinkle topping evenly over greens mixture and bake in oven until crumbs are golden and mixture is bubbling, about 30 minutes.
  • Cooks' Notes:
  • The best way to make coarse fresh breadcrumbs is to cube fresh bread, then grind it in small batches in a blender (a food processor is not as good at grinding crusty bread into breadcrumbs because the crusts get stuck in the blade).
  • Creamy lamb's-quarters mixture and crumb mixture can be made 1 day ahead and kept separately in airtight containers, chilled.

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