Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, sautéed stinging nettles. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Sautéed stinging nettles is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Sautéed stinging nettles is something which I’ve loved my entire life.
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. Their deep, earthy flavor always reminds me of rich soil, damp from winter and ready to burst forth with new plants now that spring is here. A simple sauté is a delicious and quick way to deactivate the stinging hairs of this somewhat intimidating green.
To get started with this recipe, we have to prepare a few ingredients. You can have sautéed stinging nettles using 5 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Sautéed stinging nettles:
- Take Stinging nettles (top two leaves and bud only)
- Make ready 1 splash olive oil
- Make ready Sliced garlic
- Take Pinch salt
- Prepare Squeeze lemon juice
This simple, Sautéed Stinging Nettles (Urtica dioica) recipe uses freshly harvested Stinging Nettles, olive oil, minced garlic and Kosher salt and fresh ground pepper to taste. Optionally, you can add hot sauce or your favorite sauce to pair with the Stinging Nettles. Hi Everyone, it's time to share a new foraged food recipe: Sautéed Stinging Nettles. Stuffed pasta may take a bit of time to make, but stinging nettles make a very tasty filling for ravioli.
Instructions to make Sautéed stinging nettles:
- Harvest the stinging nettles from the wild. Wear gloves.
- Clip off the top bud and top two leaves. Toss the stems. Wear gloves.
- Rinse well. Wear gloves.
- Heat oil. Add garlic. Add nettles. Fry until thoroughly cooked. Add salt and squeeze of lemon and serve.
All they need is a bit of melted butter and a generous grating of Parmesan when serving them. So the first nettle dish I served Holly was simply sauteed nettles, with olive oil and a little garlic, served alongside my braised venison shanks. Pretty to look at, but very bland. And there was something else… Fish. To us, stinging nettles smell fishy.
So that is going to wrap this up with this exceptional food sautéed stinging nettles recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
