Urban Foraging: Find, Gather, and Cook 50 Wild Plants by Lisa M. Rose

Author:Lisa M. Rose
Language: eng
Format: epub
Publisher: Timber Press
Published: 2022-10-15T00:00:00+00:00

Things to Consider

Lamb’s quarters grow abundantly in waste places. You can easily propagate it by scattering seeds in fall. The plant may take up heavy metals and nitrates, so be sure to harvest from a pollution-free area. Be particularly aware of areas with potential lead or arsenic concentrations in the soil.

Colcannon with Lamb’s Quarters

serves 6 to 8

Colcannon is a traditional Irish dish made from potatoes, cabbage or kale, scallions, and cream. This recipe celebrates the unassuming yet nutritious lamb’s quarters front and center for an extra punch of nutrition and color.

4 to 6 large new potatoes (2 to 2 ½ pounds), peeled and cut into chunks

5 to 6 tablespoons unsalted butter, plus more for serving

3 lightly packed cups chopped lamb’s quarters

1 cup chopped scallions, green garlic, or onions

1 cup heavy cream

Salt

½ cup chopped parsley, for garnish

1. In a large pot, cover the potatoes with an inch or two of water and cook for about 20 minutes, until the potatoes are tender. Drain and set aside.

2. In the same pot, melt the butter over medium heat. Add the lamb’s quarters and ½ cup of the scallions and cook until wilted.

3. Return the boiled potatoes to the pot and pour in the cream. Reduce the heat to medium. Using a fork or masher, mash the potatoes and cream, incorporating them with the greens.

4. Season to taste with salt and serve hot, topping the mash with a dollop of butter and garnishing with the remaining chopped scallion and the parsley.

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