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83adc04a a3e0 4839 8956 2c7b0b753c25  2016 05 26 00 17 27
Food52
Food52

The start of stinging nettle purée at Partnerships Editor Sam Weiss-Hills' house. Sauté 8 cups stinging nettles (and they really sting--Sam took the route of taping cling wrap around her hands before cooking), some garlic, some shallots, and cook until tender. Then douse it with some stock or water and cook down a little more. Toss in some finely chopped nuts if you'd like. Then give it a whiz in the food processor and top pasta, bread, or anything else you fancy giving a boost of green to.

Madam rozi
Madam rozi
Yum thank you
Fried Parsley
Fried Parsley
Yum! Is there a way to delete posts?