Stinging nettles are tricky to handle, but a brief exposure to heat tames these prickly vines into super flavorful greens — sort of like if spinach had an older brother who came home from college. Nettles are tasty sauteed all by themselves or feel free to add a bit of minced garlic, spring onion, or shallot, if you like.
Note that one way or another you need to clean the nettles. You can do this as you would other greens, wearing gloves to protect yourself, or blanch them, which will take their sting out, and then rinse them.
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: Makes 4 servings
- 1 lb. stinging nettles
- 1 - 2 Tbsp. olive oil, butter, or other cooking fat
- Salt to taste
- Blanch and/or clean the nettles. Set them aside.
- Heat a large pan (or pot if you didn't blanch the nettles) over high heat. Add the cooking fat, swirl to heat, and add the nettles. Cook, stirring frequently, until the nettles are tender, about 2 minutes.
- Sprinkle with salt to taste and serve.