Nettle soup with mint and ricotta

July  8, 2014
3 Ratings
  • Serves 6
Author Notes

Fresh nettles are a typical ingredient of the traditional kitchen of Northern Greece and they are present in many Eastern European recipes. They might be hard – if not impossible – to find fresh in the cities, but if you happen to spend time in the countryside in late winter or in the spring, you can pick them from the wild. Always wear gloves to collect and clean them, in order to avoid itches. —Evangelia

What You'll Need
  • 4 bunches nettles, stems discarded
  • 500 grams spinach leaves, washed and thinly sliced
  • 4 spring onions, thinly sliced
  • 2 tablespoons dried mint leaves
  • 250 grams ricotta
  • 250 milliliters olive oil
  • Salt, freshly ground pepper
  1. Heat the oil in a large pot. Sauté the spring onions, then add the nettles and spinach a handful at a time (the whole process will take about 5 minutes)
  2. Add 1 lt of water, salt, pepper. Cook for about 30 minutes, until the greens are tender. Take off the fire, add half of the cheese and stir well
  3. Serve in bowls with the remaining cheese

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