How to Cook Lamb's Quarters

Quick Answer

Lamb’s quarters cooks much like spinach. Wash it well, keep the tender tops and young stems, and saute in oil or butter over medium heat for about 3 to 5 minutes until wilted and bright green. The water clinging to the leaves helps them steam. Finish with salt, pepper, and a squeeze of lemon or a splash of vinegar.

(This article is about the wild green Chenopodium album, sometimes spelled lambsquarters, not the cut of lamb.)

What Lamb’s Quarters Is

Lamb’s quarters is a common weed found in gardens, fields, and disturbed ground. Its leaves are diamond- or goosefoot-shaped, and young leaves often have a pale, powdery, mealy coating, especially on the undersides and new growth. It’s sometimes called wild spinach.

It tastes mild, a little earthy and slightly sweet, like a cross between spinach and chard. Young plants and tender tops are the best to eat. As the plant matures, the stems get tough and woody.

Identification: Make sure you’ve correctly identified the plant before eating it. Some other plants can look somewhat similar when young, and plants from sprayed lawns or roadsides may be contaminated. Pick from clean areas, and if you aren’t sure, ask an experienced forager.

Picking and Washing

1. Harvest the top few inches of young plants, including tender stems.
2. Submerge the greens in a large bowl or sink of cold water, swish, and lift them out so the grit settles.
3. Repeat if the water is dirty.
4. Drain, but don’t dry completely. A little moisture helps the greens wilt.

Young stems can be left on. If the stems are thick or tough, remove them or cook them a bit longer.

Sauteing

1. Warm a splash of olive oil or butter in a skillet over medium heat. Add minced garlic or onion if you like, and cook briefly. See our guide to cooking garlic on the stove for timing.
2. Add the damp greens, in batches if needed. They shrink dramatically.
3. Stir or turn with tongs for roughly 3 to 5 minutes, until bright green and tender.
4. Season with salt, pepper, and lemon juice or vinegar.

Other Ways to Cook It

• Steaming: 2 to 4 minutes in a covered pan with a small splash of water.
• Blanching: a quick dip in boiling water for about a minute, then into cold water. This gives a milder flavor and prepares the greens for freezing or for stuffing.
• Soups and stews: stir in near the end, just until wilted.
• Eggs and savory bakes: chop cooked, squeezed-dry greens into omelets, frittatas, quiches, or fillings for pasta and pies.
• Raw: very young, tender leaves can go into salads in small amounts, though many people prefer them cooked.

For more ideas on building a flavorful base for greens soups, see how to cook mirepoix for soups and stews.

Is It Healthier Than Spinach?

Lamb’s quarters is often described as nutrient-dense and is a good source of vitamins and minerals, but exact comparisons with spinach depend on the source and growing conditions, so there’s no simple winner. What can be said:

• Both are leafy greens that contribute vitamins, minerals, and fiber.
• Lamb’s quarters, like spinach, contains oxalates. People who have been advised to limit oxalates, for example because of a history of kidney stones, should check with a doctor or dietitian. Cooking, especially boiling and draining, can reduce soluble oxalates.
• Eat it in normal food portions rather than as a large daily staple, as with any foraged green.

Medicinal Uses

You will see claims online about lamb’s quarters having medicinal properties. Traditional use is not the same as proven benefit, and this article doesn’t make health claims. If you are managing a health condition or are pregnant, ask a healthcare professional before using wild plants for anything other than normal food.

Storing and Freezing

Fresh greens keep for a day or two in the refrigerator, wrapped in a damp cloth or in a container. For longer storage, blanch for about a minute, chill in cold water, squeeze out the water, and freeze in portions.

FAQ

Is lamb’s quarters good to eat? Yes, it’s a widely eaten wild green with a mild flavor.

Do I need to boil it? No. Sauteing or steaming works well and keeps more flavor. Boiling and draining is a milder option.

What is the best cooking method for lamb? If you landed here looking for the meat, that is a different topic. Lamb cooking depends on the cut. For the meat, try our Instant Pot lamb roast or lamb riblets in the oven. This page is about the wild green.

Can I eat the stems? Young, tender stems, yes. Cut away thick, woody ones.