Olive oil dishes
Lamb’s quarters is a wild green that often grows along garden edges and has a powdery-looking underside to its leaves. It resembles spinach but tastes milder and earthier. Since it is not bitter, it does not need to be blanched; sauté it directly with onion. A little rice gives the dish body, and lemon is added at the end.
Remove the thick stems from the lamb’s quarters, keeping only the leaves and tender tips. Rinse twice in plenty of water and drain. Tear the large leaves by hand; a knife can darken their edges.
Heat half the olive oil in a pot. Add the finely chopped onion and cook over medium heat, stirring, until translucent.
Add the drained greens to the pot and cover. Let them cook for 3 minutes, until they release their liquid and wilt. Stir in the rinsed rice and salt.
Pour in the water, cover, and cook over low heat. The dish is ready when the rice is soft enough to mash and only oil and a small amount of thick liquid remain in the pot.
Remove from the heat and drizzle with the remaining olive oil and lemon juice. Serve once it has cooled to room temperature.
Lamb’s quarters releases a lot of water, so adding water too early can make the dish soupy. First sauté the greens until they release and reabsorb their own liquid, then add the water.
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