Wednesday, June 23, 2010

Creamed Lambsquarters

I got home last night and realized we didn't have much food in the house [Gasp]! We managed to eat all of our vegetables except for some amaranth, salad greens and lambsquarters. I planned on making us salad for lunches today, so the only thing left to prepare were the lambsquarters. What, you might ask, are lambsquarters? It is a wild green (pictured above) that we got from the CSA share a couple of weeks ago. I learned that it is similar to spinach and immediately wanted to try it creamed. We debated what should accompany our creamed lambsquarters and decided to pick up some sandwiches from Acquedolci. Everything was delicious. We used our non-homogenized milk from Ronnybrook Farm Dairy, but cream would make it even richer.

Creamed Lambsquarters
2 T butter
2 shallots, chopped
1 bunch lambsquarters (or spinach)
1/4 cup whole milk (or cream)
1 dash of nutmeg

Melt the butter and add the shallots. Cook until soft. Wash the lambsquarters and roughly chop. Add to the pan and cook until tender. Add the milk or cream and cook until the milk has reduced. Sprinkle a bit of nutmeg over the top before serving.

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