This recipe is from OfTheField.com, written by Linda Runyon.

Lamb’s Quarters Fat
Hen Soup
1 lb. lamb’s quarters leaves &
seeds (6-8 cups), washed
1 large onion, chopped
1 tsp. salt (optional)
¼ tsp. nutmeg, freshly grated
1 clove garlic, crushed
2 tbsp. butter
2 tbsp. whole-wheat flour
½ cup milk (or water)
½ cup sour cream (or water)
2 tsp. pine kernels

She notes when harvesting the Lamb’s Quarters (a.k.a. goosefoot), not to pick any red stemmed as they usually contain nitrates, only the green stemmed. Its an amazing amount of vitamins and nutrients in this wildharvested recipe.

For the full cooking instructions, visit her web site. Linda teaches all about eating wild foods (as simple as pine needle), and how to harvest, clean and prepare these free edible foods.