When I was researching recipes for the stinging nettles that arrived in our CSA box last week, I came across the advice to just use nettles in place of other greens in any recipe. This drastically broadened my cooking options, as you can imagine. I ended up picking out this recipe from the spinach section of "Asparagus to Zucchini" and it was delicious.
Working with stinging nettles is quite tedious (as is phyllo dough). I wore gloves to pick the leaves from the stems so I wouldn't get stung. Once they are cooked, the sting goes away. I did supplement with a handful of spinach leaves, as well. For the onions it called for, I used ramps, also from our CSA box. The only other change I made was using ricotta in place of cottage cheese.
This was a delicious way to use up our nettles, even if it's a bit labor intensive for a weeknight dinner. It does make a large amount. I cut the recipe in half and we'll still eat for three nights, so if you average it over three dinners, perhaps it's not such a bad investment of time.
1 comment:
That is awesome that you get nettles and ramps in your share - our farm doesn't seem to do any of the "wild" stuff.
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