5 medium potatoes

1/2 c. butter

1/4 c. milk

1 shallot bulb (finely chopped)

1 bunch of kale (stemmed and chopped)

1/4 head of cabbage (coarsely chopped)

1 c. mushrooms (chopped)

salt & pepper


Cut up the potatoes in quarters and boil in water as if you were making mashed potatoes.  Drain water off of the potatoes.  Add half of butter and all the milk.  Mash together.  Salt and pepper to taste.  Keep warm on a low flame.

Melt the remaining butter over medium heat in a large deep sided skillet.  Add the shallots and saute until they begin to soften.  Add the kale and toss until soft and wilted but still bright in color (I had green and purple kale, so I can’t say “till bright green”).

Add the cabbage and mushrooms.  Cook until the cabbage is soft and the mushrooms start to wilt.  Mix the mashed potatoes into the kale/cabbage mixture.  Salt and pepper to taste.


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! 😉