updated 5/29/23
Saturday 5/13/23
Saturday 5/20/23
Saturday 5/27/23
Wednesday 5/31/23 (tentative)
I just use them like spinach. Never really went by a recipe, just do what you think will taste good. (Go easy on the dandelion, they're a little bitter to me. A slight bitter note in a pot of greens is just depth of flavor. A pot of greens that are all bitter, that's just a bad time.) A few folks really wanted a recipe, so I cooked up a mess and recorded how I did it:
Ingredients:
½ Tablespoon Butter
½ Tablespoon Bacon Grease
½ an onion chopped
1 garlic scallion chopped (Can substitute 1 or 2 cloves of garlic (to taste))
¼ teaspoon salt
2 Tablespoons Water
Lamb's Quarter leaves (I used three of the packages like I sell at the market.)
Combine all ingredients except lamb's quarter and water in a skillet. Sauté until onion is translucent. Add Lamb's quarters and water. Sauté until water has evaporated and greens reach desired tenderness.
I haven't really used it until recently. I've been experimenting in order to answer this question. My best result to date has been when I took one package, rolled the leaves tight around the stems and sliced as thin as I could. Stems and all. It unrolled as little ribbons. (This is called chiffonade.) I added this to all the liquid ingredients for a chocolate cake mix and blended. (In hopes the flavor would distribute evenly.) Then I added the cake mix and beat. Baked according to package instructions. It was was really good. The chocolate flavor was the main note, with the mint in the background. The mint wasn't really subtle, but wasn't overwhelming. If you want the mint to be the major note, maybe try two packages?
People ask about cane poles. I've not tried it that way. It's pretty strong, but I guess it depends on what kind of fish you expect to catch. I use it for garden stakes and bean tipis. I've built shelves and drying racks from it. Those are my primary uses for it. Click here to see some other ways I (and some other folks) have used it.