Have you ever tried lambsquarter? It is an American variety of European spinach, and is both sweeter and more nutritious than European spinach. It is also now coming into season! When cooking lambsquarter the easiest preparation is to simply steam the leaves and stems in a small amount of water until tender. The greens will cook very quickly and turn a dark green color as they shrink down during cooking. The cooked greens are delicious just as they are with no additional seasoning or flavoring necessary.
The young leaves and smaller stems can also be eaten raw in salads. Or you can experiment by substituting lambs quarter for spinach or chard in some of your favorite recipes.
Older plants have stems that are unappetizing, but it is usually harvested with the stem so that the delicate leaves will remain for the chef to pick themselves. The stems of mature lambsquarter are not generally eaten, but professional chefs don’t throw them out: they are great when used in soup for stock. Mmmm!