If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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.
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.
Trampledbygeese wants to love them, writing on the Hotline: “The first crop of stinging nettles is almost ready. These will be the sweetest, most tender shoots of the year. The thing is, I just don't know what to do with them. Please help me fall in love with this excessively nutritious vegetable.” Food52ers know their way around a few vegetables, and they were up to the challenge:
- 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."
- Cookinginvictoria suggests using stinging nettles in her "Weed" Soup or a Nettle Pesto.
More: If you have a few bunches of stinging nettles, you're well on your way to 5 dinners.
Are you a fan of stinging nettles? Tell us your favorite ways to eat them in the comments bellow.
Photos by James Ransom, betsybites, and Valentina Solfrini.