Smoky Lambsquarters with Tomato

Smoky Lambsquarters with Tomato

If you have a garden its a pretty good bet you have lambsquarters. It is a plant that tends to sprout up wherever soil has been cultivated. Many consider it a weed. Truth is lambsquarters is a flavorful edible green that is close in taste to spinach. A member of the Goosefoot family of plants it is full of iron, vitamins and minerals. If you have lambsquarters and were going to toss them in the compost pile- I hope you’ll reconsider and give them a taste instead. There is a picture of lambsquarters at the bottom of this post so you can identify it.

Smoky Lambsquarters with Tomato

1 T. olive oil

1 onion, sliced

1 clove garlic, minced- or more

1/2 c. cooked, crumbled bacon

4 c. lambsquarters, rinsed and drained

3-4 c. diced  tomatoes- fresh or canned

1 t. Italian or Tuscan seasoning

salt to taste

hot cooked pasta

cheese- I used mozzarella and Parmesan

In skillet cook onion in oil over high heat until tender. Add garlic and cook 1 minute longer. Add bacon and lambsquarters and mix together. Add tomatoes and reduce heat to medium and bring to a simmer. Add seasonings. Simmer about 10 minutes or until some of the cooking liquid has evaporated.  Adjust seasonings and spoon mixture of hot pasta. Top with cheese of your choice. Serves 2-3

Lambsquarters

Prep by removing large stems.

Cook until lambsquarters are tender.

Spoon over hot pasta.