Prepare, Sustain, Thrive and Survive Simply

Lamb’s Quarters Supper

Lamb’s Quarters with rice and salad. No refrigerator needed for this meal.

Here is a simple and nutritious supper built around an herb that grows wild. It is probably healthier than the typical meal consumed by the average American with a fancy modern kitchen.

The central feature of the meal is Lamb’s Quarters, which volunteer in many fields and gardens. These humble greens are packed with nutrition, including Vitamins A, C, K, and contain Thiamin, Riboflavin, Vitamin B6, Calcium, Potassium, Copper, Manganese, Niacin, Folate, Iron, Magnesium, and Phosphorus. That translates into a very healthy survival food that grows without any effort on your part. God’s grocery store is what I call it. You can steam Lamb’s Quarters, just like any other cooked greens. Sometimes I eat them raw in salads.

On this day we had them with white basmati rice and a quick homegrown salad. Here is how to make the meal for two people with one flame.

Lamb's Quarters growing in the Northwest in June.

Young Lamb’s Quarters.

First, find a stand of Lamb’s Quarters and pick the top leaves, as these will be most tender. Take them back to camp and soak them in some pure water while you’re making the salad and getting the rice going.

Rice: One cup rice to two cups water. Boil then cook on very low for 20 minutes. So, you have 20 minutes to do the next three steps.

Salad: Alfalfa sprouts, radish greens, flax, and two icicle radishes cut up.

Cover the bottom of a cast iron pan with olive oil. Cut up two large cloves of garlic. If you have half of an onion, throw that in too. I had a couple of stalks of celery that needed to be eaten, so used those instead.

Good eating without electrical power

Wash the Lamb’s Quarters and tear leaves off stems.

Wash the Lamb’s Quarters and tear the leaves off the stems.

As soon as the rice is done remove from heat but keep covered.

Place the pan with garlic over the fire. Cook on medium heat, sprinkle with soy sauce, stir occasionally until the vegetables start to soften.

When they’re done how you like them, scoop out a couple of spoonfuls and mix into the rice.

Place the Lamb’s Quarters in the cast iron pan over the remaining oil and veggies. Add a splash of water. Toss the greens and cook, stirring now and then until the greens are tender. This should only take a few minutes.

Meanwhile, dish up the salad.

Put Lamb’s Quarters on plates. Pour the remaining juice from the pan over the rice.

Dish up, sprinkle with brewer’s yeast, and enjoy!

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