The Lamb's quarter (Chenopodium album) is a widespread “weed” you can find both on the road side, in the garden, and at forests edge. But once you tasted it, you surely will reconsider its “weed” startus !

This recipe is quite a coincidence: normally I don't stop at the kitchen' section in the magazines, but this time I found an Indian recipe with naan, the Indian bread.

Nevertheless, a few days later, I found a few nice species of Lamb's quarter (Chenopodium album), whose leaves I steamed with onions. I got the inspiration after tasting it: this must be served with those naans! ... I can tell you that - based on the feedback – this plate will often be prepared!

Ingredients of the naan (for 4 people)

• 200 g flour (exceptionally, there was wheat flour at home)
• 1 cup (170 ml) plain yogurt
• 25 g butter
• 1/2 packet (3.5 g) instant yeast

Preparation

• Mix the ingredients, add water if necessary, to obtain a well kneadable dough.
• Cover it and let it leaven in a warm place about 1-1.5 hours.
• Meanwhile, prepare the braised Lamb's quarters leaves.
• Knead the dough again, form balls.
• Sprinkle the flour and thin it (about 2 mm).
• Pan-fry both sides.

Ingredients for braised Lamb's quarters leaves (for 4 people)

• 200 g Lamb's quarters leaves
• 1 large onion
• 3 cloves garlic
• Oil, salt

Preparation

• Strip away the Lamb's quarters leaves from the stalk, thoroughly wash and drain.
• Chop the onion and the 3 cloves of garlic.
• Heat the oil in a saucepan, add the onion and garlic and season with salt.
• When the onions are translucent, remove from the heat, pour in the Lamb's quarters leaves, add a little water. Put back on the cooker and braise it.

You can serve for dinner, appetizer or for a ligth lunch with a salad.

Enjoy your meal!