Grab a handful of stinging nettles (make sure you wear gloves!).
Wash them. I took them off the main stem.Sauté in butter, garlic and onion. Throw in a potato cut into cubes, together with your nettles. Sweat a bit. Not you. The ingredients in the pan. Then pour in some good stock.
Cover, let simmer away.
Blend with whatever gadget you have handy.
The colour is not as vibrant green as I wanted it. But I blame the potato and cream that I poured in. And I could have put more nettles in, but I was hungry and wanted to get on with it.
If desired, serve with a bit of parmesan. Or a drizzle of good olive oil. Or whatever you desire.
It's delicious! Oh, and the nettles do lose their sting when cooked. :)
Nettle risotto also works out quite well - we went through a stage when we were students trying to find ways of adding things cheaply to food. One of my digsmates came up with nettle and vodka risotto! Simply use chopped nettles as if they were herbs.
ReplyDeleteI still can't make up my mind whether I am adventerous enough to try nettles. But this post might make me more adventerous. Thank you for having us at your place.
ReplyDeleteIt sure looks nice, I wonder if I'm brave enough to try it though...
ReplyDeleteJames, the risotto sounds lovely! Will put that on my meals list. :)
ReplyDeleteM-K Girl, give it a go. The texture is just like any leafy green when cooked.
Kat, you don't have to be brave to try it. Hungry will do. :)