The following wild greens recipe is from Mrs. Alaska.
- Rinse and chop the lamb’s quarter leaves and stems/stalks. (You can eat the seed heads, too.)
- In a large pan, coat the bottom with a light film of oil or butter and then add a bit of water or other liquid, such as broth, so the greens won’t stick to the pan. Cover and steam over medium heat, stirring occasionally until the leaves have wilted and the stalks/stems are bright green.
- Mix in any herbs, such as crushed garlic, salt, pepper, hot pepper flakes, and/or a squeeze of lemon juice or soy sauce and/or more butter.
- Top with toasted sesame seeds or sunflower seeds if desired.
Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!