As soon as I saw the Lamb’s Quarters, I knew we had some in our yard.
And by some…I mean a bunch. Everywhere. All over the yard and in every garden bed, in our pasture, vineyard and fedge.
I thought it was a weed. Oh wait, it is a weed, and a delicious one! Most lettuces and plants all have their roots in the weed family. Pun intended.
I received an email detailing what we would be getting, along with some suggested recipes. So last night…we tried Green’s Pie.
The Recipe: Greens Pie
1 cup short-grained rice
2 pounds of greens–I used lamb’s quarters, arugula, spinach and chard from our garden.
2 cups vegetable broth or chicken broth
1/4 cup olive oil
3 or 4 eggs
2 onions, chopped–I used the green onion from our share as well as a yellow onion.
2 cloves of garlic, minced
1/2 cup grated parmesan
1/2 cup grated fontina
Fresh herbs–I used thyme, basil and rosemary from our garden.
I added in a pound of sweet Italian sausage too.
Salt and pepper to taste
I also added garlic powder because, well, we are a garlic-loving family.
Saute greens and rice in olive oil in a large pan. Mix in the broth and cook, covered, on low stirring occasionally until the greens are cooked and the rice is almost done. Preheat oven to 400 degrees.
Cool to room temp and then add the onions, garlic, cheese, eggs, herbs, sausage and seasonings. Butter and coat a 9×13 casserole in breadcrumbs. Bake for 15-20 minutes or until set. Eat at room temperature or cold.
It was absolutely delicious. The herbs mixed perfectly and the sausage was a great addition, but I think it would be very good without as well. YUM!