Nutrient-Packed Summer Greens: Foraging Lamb’s Quarters and Purslane

Lambsquarters and purslane are some of my favorite warm weather greens to forage. My earliest foraging memories center around picking lambsquarters in the backyard garden at my grandparents' house. We would gather them, take them inside to clean and prep them, and add them to a cheesy rice casserole in place of spinach. Delicious, nutrient-dense, and a magical memory for a little one who already loved green and growing things.

Purslane was a love I discovered later in life, but it is one that I shared early on with my own children in hopes of creating those same lasting memories with them that I had with my grandmother. Sharing the wonders of foraging with the next generation is a gift that keeps on giving.

How to Identify Lambsquarters (Chenopodium album)

Lambsquarters, also known as goosefoot or pigweed, is a versatile and nutritious wild green. Here’s how you can identify it:

Leaves: Diamond- or goosefoot-shaped with a dusty, whitish coating on the underside, which is a mineral deposit.

Stems: Often streaked with red or purple.

Flowers: Small, green, and form dense clusters at the tops of the stems.

Lambsquarters is rich in vitamins A, C, and K, as well as calcium, potassium, and magnesium. It’s a powerhouse of nutrition and can be used in place of spinach in most recipes.

How to Identify Purslane (Portulaca oleracea)

Purslane, also known as little hogweed or verdolaga, is a succulent that thrives in warm weather. Here’s how to identify it:

Leaves: Small, thick, and spoon-shaped, growing in clusters. Unlike some look-alikes, purslane does not exude a white sap when broken.

Stems: Thick, reddish, and prostrate (they grow close to the ground).

Flowers: Small, yellow, and have five petals.

Purslane is a nutritional marvel, containing high levels of omega-3 fatty acids, vitamins A, C, and E, as well as magnesium, potassium, and iron. It’s perfect for adding a crisp texture and slightly tangy flavor to salads and other dishes.

Recipe: Cheesy Chicken and Lambsquarters Rice Casserole

Ingredients:

- 2 cups fresh lambsquarters, cleaned and chopped

- 1 cup cooked chicken, shredded

- 1 cup uncooked rice

- 2 cups chicken broth

- 1 cup milk

- 1 cup shredded cheddar cheese

- 1 small onion, finely chopped

- 2 cloves garlic, minced

- 2 tbsp olive oil

- Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C).

2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until translucent.

3. Add the lambsquarters to the skillet and cook until wilted, about 3-4 minutes.

4. In a large mixing bowl, combine the cooked lambsquarters, shredded chicken, uncooked rice, chicken broth, milk, and half of the shredded cheese. Mix well.

5. Season with salt and pepper to taste.

6. Pour the mixture into a greased 9x13-inch baking dish.

7. Sprinkle the remaining cheese on top.

8. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

9. Let cool slightly before serving. Enjoy your cheesy chicken and lambsquarters rice casserole!

Lambsquarters and purslane not only bring back cherished memories but also offer incredible nutritional benefits. Foraging these greens connects us to nature and to the past, creating a tapestry of experiences that enrich our lives. Happy foraging, and may your kitchen be filled with the wonderful aromas of wild greens and family traditions!