When Life gives you nettles....you buy gloves!
As you can see Life has given me an abundance of free food in the form of stinging nettles. They fill the backyard near the chicken coop and thanks to the prickles the chickens don't eat them.
Nettles spread like no ones business so if you aren't the best gardener (like me) you can just say you dedicated your garden to your love of nettles.
The only down side to nettles is they grow in the winter when it's dark by the time I get home so it's not a convenient mid week ingredient without some forward planning.
While a soup is the easiest use I think they slip into any recipe that calls for some greens so my next plans are to try them in a pesto and a ravioli.
To prepare them I pick the leaves off the stem and rinse thoroughly in cold water. I also don't touch them without gloves even after they are cleaned.
When it comes to nettles slogans from my youth come in very handy
"if it's not on it's not on!"
The chickens can disappear into the depths of the nettle maze, I assume their feathers protect them from the prickles. (Wish my pants did!)
The giant "tomato sauce day" colander so that's a lot of nettles.
- 2 brown onions chopped
- 6 large potatoes quartered skin on
- 1 head of garlic peeled (less if you don't like garlic as much as I do)
- 3-4 cups of nettles (it's not a precise measurement its rather just however many nettles you have)
- Olive oil
- 2L Stock approx (chicken, veg or just water)
- Add a splash of olive oil to a pot.
- Sauté onions till just soft.
- Add potato, garlic and cover with stock.
- Simmer until potatoes are falling apart approx. 30 mins.
- Add nettles, cook for 1 minute
- Blend till smooth.
- Season and serve with a crusty roll and far too much butter!
- Cream (150ml) can also be added to the soup if you like a creamier soup