There are so many great conversations on the Hotline -- it's hard to choose a favorite. But we'll be doing it, once a week, to spread the wealth of our community's knowledge -- and to keep the conversation going.
Today: Take the sting out of nettles.
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Just as there is no rose without a thorn, there is no nettle without a sting. True to their name, their spiny leaves can leave a bad taste in your mouth (and seriously irritate any exposed skin) if you're not careful. But stinging nettles have a wild, fresh flavor, and, when handled properly, can be a joy to cook with.
Ktr says: “Soup sounds great to me. Or maybe (I haven't done this), add some nettles to some creamed kale.”
Maedl chimes in with multiple options: “Cream of nettle soup is popular in Germany -- and very good. You can cook them like any greens, so that gives you an option for a bumper crop. I have also used them in a risotto, which is a lovely spring dish. And in Orvieto, north of Rome, I was served a lovely steak topped with a nettle sauce."
Dinner at ten says: "Last spring, I made a delicious fresh pasta with blanched puréed nettles in the dough, made similarly to how you'd make a spinach pasta. It was great topped with sautéed mushrooms."