June 11, 2014
A friend showed up for dinner last night with a bag of weeds she'd just removed from her garden. To farmers and gardeners, lambsquarters are a nuisance, an intractable weed. For the rest of us however, this is spinach with a college education, the most delicious green. If you're lucky enough to find some, here's a vaguely Korean way of cooking this wonderful weed.
Wash a big bunch of wild lambsquarters, removing the thick stems. (I didn't weigh mine, but I'd estimate it was about three quarters of a pound.) Quickly blanch them in boiling salted water for about a minute, then run them under cold water to stop the cooking and set the color.
Squeeze the leaves well to remove excess water. Now do it again. Put them into a bowl, and fluff them a bit, pulling the leaves apart and giving them some air.
Thinly slice an entire scallion and mix it into the lambsquarters.
Put a couple of tablespoons of miso paste into a small bowl and mix in a small minced clove of garlic, a splash of soy sauce, a half teaspoon of chile paste and a splash of toasted sesame oil. Mix into the lambsquarters. If you want to really give it a Korean flair, toss in a small handful of sesame seeds.
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