Yesterday we took scissors and gloves and harvested the first nettles of the year. Nettles are seriously irritating to the skin if you handle them with bare skin, but cooking them removes the sting and makes an awesome spring superfood.
Recipe:
Take a big plastic grocery bag of nettle tops (top 3 inches or so) and rinse them under cold water in a colander. Then chop stems and leaves into small pieces (about an inch). Set Aside. Now peel and chop several cloves of garlic and begin to saute in a generous amount of olive oil in a large wok or frying pan. Don't burn the garlic. Add some chopped pieces of the edible mushroom of your choice (we used crimini). Once the mushrooms start to brown a little add all of the chopped nettles. Stir the nettles as they cook so everything changes color and absorbs the garlicky mushroomy olive oil. Cover and simmer on low for a few minutes. Grind salt and pepper to taste and grate some flavorful hard cheese over the top of everything. Serve as a side dish or toss with pasta.
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| Internet image of stinging nettle shoot. |
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