Top 3 Lamb’s Quarters/Wild Spinach Recipes

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In the realm of wild greens, Lamb’s Quarters (Chenopodium album), often dubbed as wild spinach, stands out for its nutritional prowess and versatility in culinary applications. This underappreciated weed, commonly found in gardens and wild spaces, is not only rich in vitamins A, C, and K but also packs a hefty dose of calcium, protein, and iron. Its slightly earthy and mineral flavor makes it a fantastic substitute for spinach in any recipe. Here, we delve into the top three recipes that celebrate Lamb’s Quarters, turning this wild green into gourmet delights that can elevate any meal from ordinary to extraordinary.

1. Lamb’s Quarters Quiche


  • 1 pie crust (store-bought or homemade)
  • 2 cups Lamb’s Quarters, blanched and chopped
  • 4 large eggs
  • 1 cup heavy cream
  • 1/2 cup grated Gruyere cheese
  • 1/2 cup diced onions
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • A pinch of nutmeg


  1. Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch pie pan and set aside.
  2. In a skillet, sauté the onions and garlic until translucent. Add the blanched Lamb’s Quarters, and cook for an additional 2 minutes. Remove from heat.
  3. In a mixing bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg. Stir in the sautéed Lamb’s Quarters mixture and grated Gruyere cheese.
  4. Pour the filling into the prepared pie crust. Bake for 35-40 minutes, or until the quiche is set and the crust is golden brown.
  5. Let it cool for a few minutes before slicing. Serve warm and enjoy the harmonious blend of flavors!

2. Lamb’s Quarters Pesto


  • 2 cups Lamb’s Quarters, washed
  • 1/2 cup Parmesan cheese, grated
  • 1/3 cup pine nuts (or walnuts)
  • 2-3 cloves garlic
  • 1/2 cup extra-virgin olive oil
  • Salt and pepper to taste
  • Juice of 1 lemon (optional)
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  1. In a food processor, combine the Lamb’s Quarters, Parmesan cheese, nuts, and garlic. Pulse until coarsely chopped.
  2. While the processor is running, slowly add the olive oil until the mixture is smooth.
  3. Season with salt and pepper, and add lemon juice if desired for extra zest. Pulse a few more times to mix.
  4. Use this vibrant pesto as a spread for sandwiches, a sauce for pasta, or a dip for fresh vegetables. Its unique flavor will surely add a refreshing twist to your dishes.

3. Lamb’s Quarters and Lentil Soup


  • 1 cup dried lentils, rinsed
  • 2 cups Lamb’s Quarters, chopped
  • 1 large onion, chopped
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 1 quart vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Salt and pepper to taste
  • Olive oil for sautéing
  • Lemon wedges for serving
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  1. Heat olive oil in a large pot over medium heat. Add onions, carrots, celery, and garlic. Sauté until the vegetables are soft.
  2. Add the lentils, vegetable broth, cumin, and coriander. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until lentils are tender.
  3. Stir in the Lamb’s Quarters and continue to simmer for another 5 minutes. Season with salt and pepper to taste.
  4. Serve hot, with a squeeze of lemon juice for a refreshing tang. This hearty soup not only warms the soul but also provides a nutritious boost.

Lamb’s Quarters is a testament to the beauty and abundance of nature’s overlooked gifts. By incorporating this wild green into our cooking, we not only enrich our diets but also connect with the natural world in a meaningful way. These top three recipes are just the beginning of your culinary adventure with Lamb’s Quarters. Explore, experiment, and enjoy the rich flavors and health benefits of this remarkable plant.

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