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Sautéed Stinging Nettles

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Sautéed Stinging Nettles are a nutrient-dense, earthy side dish made by blanching and sautéing fresh foraged nettles with garlic and olive oil. Once cooked, they lose their sting and deliver a rich, spinach-like flavor perfect alongside many meals.

Ingredients

  1. 4 cups fresh stinging nettle leaves (wear gloves to handle)
  2. 1 tbsp olive oil or butter
  3. 2 cloves garlic, minced
  4. 1/4 tsp salt (or to taste)
  5. 1/4 tsp black pepper
  6. 1 tbsp lemon juice (optional)
  7. Pinch of red pepper flakes (optional)

Instructions

Wearing gloves, rinse the nettle leaves thoroughly under cold water. Remove any tough stems.

  1. Bring a large pot of water to a boil. Add nettles and blanch for 1–2 minutes to remove the sting.
  2. Drain and transfer to a bowl of ice water to stop the cooking. Once cool, squeeze out excess moisture and roughly chop.
  3. Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
  4. Add the chopped nettles and cook for 3–5 minutes, stirring occasionally, until tender and heated through.
  5. Season with salt, pepper, and red pepper flakes if using. Finish with lemon juice and serve warm.

Notes

  • Always wear gloves when handling raw nettles to avoid getting stung.
  • For a creamy variation, stir in a pat of butter or a splash of cream at the end.
  • Top with parmesan or nutritional yeast for added flavor.
  • Blanched nettles can be frozen and used later in soups or smoothies.

Nutrition

Find it online: https://thefamilycooking.com/sauteed-stinging-nettles/