Category: Nettles

I have a number of green sauces here as well as a classic Italian salsa verde. This is a template for whatever bits of greenery you need using up. It turns sad, partial bunches of greens into something rather vibrant and versatile, extending the life of the greens. In addition to the greens below, you can use sorrel, cilantro, a little arugula (a lot makes it a bit too strong), nettles (blanched), garlic scapes, tender turnip greens, a little bit of green onion tops, and mint. [caption id="attachment_18208" align="aligncenter" width="660"] Left to right: green garlic, mizuna (stems mostly), tarragon, dill, parsley, radish tops.[/caption]   Make however much or little you want. You'll need to taste and adjust ratios as you go. The whole point of this is to make it work for what you have so don't sweat the details. It should have a little garlicky punch and enough acidity to brighten but not overpower. Different greens and in different combinations will result in different tastes.   Use it: On toasted bread with chèvre and beets (pictured above) or other cheese with cooked or raw veg On any kind of sandwich Stirred into scrambled eggs or topping hard-boiled, poached or fried eggs With grilled meat or fish With roast chicken With a little mayo or Greek yogurt for chicken or egg salad On rice or other cooked grains or beans ... Read more »

Spring is the time for nettles and sorrel and this is a lovely, greener-than-typical, variation of deviled eggs.... Read more »

Having a flavorful sauce/spread on hand makes a quick meal a snap, whether you use eggs, quick-cooking grains, beans or meat to round things out. You can use parsley instead of cilantro here or play with other herbs too--mint would be great. You can skip the yogurt and just use a bit more olive oil or increase the yogurt for a really creamy, tangy sauce. ... Read more »

Nettles are earthy and grassy tasting and do quite well in pesto form. A little splash of lemon juice or vinegar brightens the pesto up nicely.  You can spread the pesto on toast, stir it into eggs or add it to a frittata or dress cooked grains or beans with it.... Read more »

This is the simplest of soups and it can accommodate many a vegetable. You can fancy it up with bacon or chicken stock or top it with a little grated Parmesan or keep it simple. The nettles are lovely here but not essential and you can substitute spinach or water cress or mustard greens.... Read more »

--slightly adapted from smittenkitchen.com   This is delicious, makes a lot and keeps well. Mix up the cheeses, change the greens but make it!... Read more »

Nettles are prolific in cooler climates in late winter/early spring in western North America. They grow in wooded areas, open meadows and along road sides. Most of them sting but are rendered completely harmless after a quick visit to a pot of boiling water. Do be careful when handling them raw. Use a gloves or a dish towel to harvest, rinse and blanch them.   Nettles are tender and delicious. They make a wonderful pesto, are a great addition to scrambles or soups, pasta dishes and fritters. Nettles have been used culinarily and as medicine for millennia. They are notably high in vitamin A and C as well as potassium, manganese and calcium.   They keep for up to a week, stored in a plastic bag in the refrigerator.  ... Read more »

These are deep green and light as air thanks to the beaten egg whites. The mint is a particularly wonderful element here.  If you don't have nettles you can substitute spinach, chard or beet greens.... Read more »