| Prep: 15 mins | Cook: 10 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 145 | 13g | 2g | 7g |
| sugars | fibre | protein | salt |
| 5g | 1g | 2g | 0.39g |
A labor of love, my Pan-fried Lamb’s Quarters with Lemon Dressing recipe whisks you away on a magnificent food journey where taste collides with health. It’s a precious nod to my Italian grandparents, but this time with a twist: the main star of the dish isn’t a classic Italian staple. We’re talking about Lamb’s Quarters, a plant that is incredibly nutritious and flavorful, the unsung hero of the wild greens world. The balance of lemon’s tanginess against the sweet honey dressing paired with this aromatic vegetable is, without a hint of exaggeration, divine.
The Inspiration
Having been raised on classic Italian-American fare, my passion for cooking is heavily influenced by my heritage. Yet, I do cherish experimenting with flavors, delighting in the play of texture and tastes. This recipe is a beautiful amalgamation of my love for traditional Italian food and my fondness for stepping off the beaten culinary path.
The Distinct Flavors
The earthiness of Lamb’s Quarters, infused with the brightness of lemon and the heat of minced garlic, provide a delightful contrast of flavors. It’s akin to experiencing a drama of seasons within a single dish. If you’re a fan of the Italian classic Sauteed Spinach with Lemons, I wholeheartedly believe you will take to this recipe with equal, if not more, enthusiasm.
The Grand Finale
Let me tempt you further: imagine serving this dish alongside Chicken Picatta or Spaghetti with Anchovy Garlic Sauce. The lingering garlic notes from the main dish, the burst of lemon in both, and the harmony, the balance between them – it’s a symphony! It’s a feast of flavors that pays homage to the very ethos of Italian cooking – simplicity, freshness, and passion.
Brimming with Health Benefits
Lamb’s Quarters is not your average green leafy vegetable. Known for its high vitamin and mineral content, it offers a plethora of health benefits. It’s packed with Vitamin A which is essential for vision health, Vitamin C that boosts the immune system, and it’s a rich source of calcium that supports bone health. I love the impersonation it does too – when cooked, it almost mimics the flavor of spinach, yet it boasts significantly more health benefits.
So, dear friends, that’s my beloved Pan-fried Lamb’s Quarters with Lemon Dressing recipe. It is seasoned with love, tossed with passion, and drizzled with a dressing that encapsulates the spirit of my Italian roots. I invite you to join me and try this gift of health and taste in your own kitchen.
What You’ll Need
- 4 cups fresh Lamb’s Quarters, washed and dried
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, zested and juiced
- 2 tablespoons honey
- 1 clove garlic, minced
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon Dijon mustard
Method
Step One
Start by cleaning the Lamb’s Quarters thoroughly. Wash them under running water and dry them properly.
Step Two
Take a large skillet and heat 2 tablespoons of olive oil over medium heat. Add the washed and dried Lamb’s Quarters into the skillet. Sprinkle 1 teaspoon of salt and 1/2 teaspoon of black pepper over it. Cook until the leaves are wilted and tender.
Step Three
While the Lamb’s Quarters are cooking, prepare the lemon dressing. In a small bowl, combine the zest and juice of one lemon, 2 tablespoons of honey, minced clove of garlic, 1/2 cup extra-virgin olive oil, and 1/2 teaspoon of Dijon mustard.
Step Four
Whisk the dressing ingredients together until they are well combined.
Step Five
Once the Lamb’s Quarters are done cooking, remove them from heat. Drizzle the freshly prepared lemon dressing over the cooked Lamb’s Quarters.
Step Six
Toss the Lamb’s Quarters lightly to make sure they are evenly coated with the dressing. Serve warm, and enjoy!
