As I continued to challenge myself to forage for wild foodstuff last week, I finally gave in to trying nettles.
If you know what nettles are, you know that the very thought of harvesting "stinging nettle" can be intimidating. Eating them would seem outright ridiculous.
However, stinging nettle is a highly valued medicinal herb and nutritional giant. The leaves lose their sting when dried or cooked.
I must say that although the flavor is great, the leaf texture is somewhat undesirable. I suggest saving the nettles for tea and substituting spinach or chard for this recipe.
Ingredients
2 Tilapia fillets, baked at 350 degrees (grape seed oil, paprika, salt, pepper, lemon)
Salad
1 c. wild-harvested sweet violet leaves and flowers
1 T. fresh chives, minced
1 splash extra-virgin olive oil
1/2 small lemon, juiced
Salt & pepper, to taste
Sauteed Greens
2 c. wild-harvested stinging nettle (or spinach, chard, escarole, etc.)
2 T. extra-virgin olive oil
2 cloves garlic, minced
Salt & pepper, to taste
Saute until tender.
Photography by, Natryl1
