A beautifully written nettle recipe that I’m hoping to try next week!
Stinging nettles taste green and earthy and wild, like cooked spinach would in a teen Goth stage – not surprising, considering they’re usually foraged in the wild and eaten relatively young. But as I’ve told you before, they come by their name honestly. Resist the urge to touch them or play with them as you dump them into a pot of simmering water to tame their poisonous attitude. When they’re raw, they sting.
Cooked, though. Cooked, a tangle of nettles whirls up into a beautiful pesto, more deeply flavorful than its basiled cousin and a better bed buddy for four large cloves of garlic. Last night, I made a fairly traditional pesto, only with the nettles, and smeared it on a marinated, roasted leg of lamb, so each bite had two punches of spring. Today, when I found myself standing at the stove, hands shoved deep into my back…
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