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.