So this week, part of my CSA distribution was lamb’s quarters (they are an edible “weed”).  I had absolutely no idea what I was going to do with these, so it took a bit of research and thinking.

 

It appeared that bacon was a popular addition to lamb’s quarters.  Well, I hate bacon.  There were also man recipes with navy beans.  I like beans, but navy beans are not a favorite of mine.  So, I had to start thinking about how I could cook these using things I actually eat and also while using supplies we already had in the house.

I came up with the following concoction.  Mom gave it a two thumbs up, so I guess it is a keeper.

I had three thin pork chops in the freezer, so I thawed, trimmed, and chopped them in to strips.

I put these in a frying pan and sprinkled with a little bit of garlic salt.

I had bought some shallots at the Farmer’s Market last weekend.

I chopped up the bunch of shallots and added it to the frying pan.

Then I opened up a can of butter beans (yes, it is just another name for a large lima bean).

I poured the butter beans along with the liquid contents of the can into the frying pan and mixed with the pork.  (I am always afraid of pork drying out, so I figured this was a good way to cook the pork.)

I put the frying pan on a flame set at 6 and let it start to cook.  I kept an eye on the pan while I got the asparagus ready.

At the Farmer’s Market last week I had purchased a bunch of asparagus.  We had about a third of the bunch left and I thought it might go well in this dish.  I cut up each of the asparagus spears into about 1 inch pieces.

I added these to the frying pan and turned up the flame to 8 and let the liquid boil off.

While this was occurring, I pulled the leaves of the lamb’s quarters off the stems.  (I had about 8oz of lamb’s quarters.)

Once the liquid boiled off, I turned the flame back down to 6.  I added some worcestershire sauce twice around the pan and mixed it in.

I put the lamb’s quarters into the frying pan and mixed them around a bit.

Then I covered the pan to allow the lamb’s quarters to wilt.

Once the leaves looked about half in size, I turned off the flame.  I let this sit for about a minute.

I put it on our plates and served it.

It was not the most beautiful dish to look at, but it was very good.  As I said before, Mom gave it two thumbs up.  The lamb’s quarters were delicious.  They tasted like a milder form of spinach.

I already enjoy dandelion greens, so here is another weed I can keep a look out for.  I guess as long as we have weeds growing around the house – we will never go hungry! 😉