Prep 10 mins
Cook 15 mins
"Quelites" is a Spanish word for "wild greens." We like to cook with edible weeds, and lambs quarters fall into this category. You can look online for more information about how to identify this plant, which you can use much like you use spinach. If you live in the midwestern United States, you probably have these growing in your yard. I'm not sure where my husband got this recipe, but I like it.
- 1 lb lambsquarters or 1 lb other wild greens, washed and trimmed
- 1 tablespoon olive oil
- 3 garlic cloves
- 3 leeks, chopped
- 1 (16 ounce) can pinto beans
- 1 teaspoon chili powder
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- Saute the garlic and leeks with the olive oil until the leeks are tender.
- Add the other ingredients and simmer, covered, for about 10 minutes.
- Adjust seasonings to taste, then serve.
This was my first experience with lambs quarters, and I was VERY unsure how it would turn out... It was DELICIOUS, though! I used green onions instead of leeks, and added a little spinach (I wasn't sure how mild they are). I'm actually getting ready to make this for the second time this week!