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Tip: To prepare, gather the young shoots with leaves. Wash thoroughly. Cook them in a small amount of boiling salted water until tender. Lamb’s-quarters tastes like spinach. The cooked amount will be about one-third of the amount harvested.
PREPARATION:
In a large skillet over low heat in vegetable oil, sauté tomato wedges and garlic. Add Lambs Quarters; cover and cook over low heat for 15 minutes, stirring 2 or 3 times.
Add salt and pepper to taste; cook 5 minutes longer, stirring once or twice.
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