The Lamb's quarter (Chenopodium album) is a widespread “weed” you can find both on the road side, in the garden, and at forests edge. But once you tasted it, you surely will reconsider its “weed” startus !
This recipe is quite a coincidence: normally I don't stop at the kitchen' section in the magazines, but this time I found an Indian recipe with naan, the Indian bread.
Nevertheless, a few days later, I found a few nice species of Lamb's quarter (Chenopodium album), whose leaves I steamed with onions. I got the inspiration after tasting it: this must be served with those naans! ... I can tell you that - based on the feedback – this plate will often be prepared!
Ingredients of the naan (for 4 people)
- 200 g flour (exceptionally, there was wheat flour at home)
- 1 cup (170 ml) plain yogurt
- 25 g butter
- 1/2 packet (3.5 g) instant yeast
- Mix the ingredients, add water if necessary, to obtain a well kneadable dough.
- Cover it and let it leaven in a warm place about 1-1.5 hours.
- Meanwhile, prepare the braised Lamb's quarters leaves.
- Knead the dough again, form balls.
- Sprinkle the flour and thin it (about 2 mm).
- Pan-fry both sides.
Ingredients for braised Lamb's quarters leaves (for 4 people)
- 200 g Lamb's quarters leaves
- 1 large onion
- 3 cloves garlic
- Oil, salt
- Strip away the Lamb's quarters leaves from the stalk, thoroughly wash and drain.
- Chop the onion and the 3 cloves of garlic.
- Heat the oil in a saucepan, add the onion and garlic and season with salt.
- When the onions are translucent, remove from the heat, pour in the Lamb's quarters leaves, add a little water. Put back on the cooker and braise it.
You can serve for dinner, appetizer or for a ligth lunch with a salad.
Enjoy your meal!