Have you seen this weed growing prodigiously this spring? It's in my garden beds and along my house and sidewalk. And it is edible and tastes like spinach. I love free food! I just cut off the top couple branches of leaves, wash the whole thing (it has a sort of powdery coating on the leaves that I like to rinse a little), and then chop them up (stems and all) and steam them and eat them like I would spinach. Over the past two weeks I have had them in stir fry, soup, and with eggs a la egg bake. Read a little more about how to identify lamb's quarters here.
Things felt especially bountiful and forage-y when My Charming Companion came home with several pounds of morel mushrooms last week, which lead to many meals of morels, nettles (another edible "weed"), lamb's quarters and a general feeling of joyfulness. I started singing that song that tends to be sung in winter (It's the most wonderful time of the year) but changed the words to better reflect spring and growing food and free things. : )
Anyway - here is a soup recipes that My Charming Companion produced out of nowhere that turned out great. We also made some creamy versions of soup where the lamb's quarters (and sometimes nettles) were blended up with some broth and cooked mushrooms. It was very free form and very tasty.
Brothy Soup with meat:
Heat (homemade) chicken stock in a pot
Add 4 green onions/scallions, chopped
Throw in whatever veggies you have on hand: sliced purple cabbage, red/orange peppers, mushrooms, etc.
Fill the pot with lamb's quarters and cook down
Chop some bits of steak or chicken to toss in for the last few minutes (they will cook very fast)
Flavor with sriracha, splash of tamari, salt, and sesame oil
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