A sting to the palette - cooking with nettles

Tuesday, April 08, 2008
Once cooked the sting is destroyed -so you can eat freely. You can serve nettles as you would spinach with fish, chicken etc. Nettles also make a nice omlette.

  • The best taste comes from sauteeing:
After washing (as shown previously), still wearing gloves transfer to a cloth to dry. Heat olive oil and saute.

The caramelisation on the nettle leaves is where the amazing taste is. Keep turning over so they all get cooked. After a minute when they are almost cooked add a couple of tablespoons of water and leave to evaporate which finishes the cooking while stopping the nettles turning into nettle crisps. Season with salt, pepper and grated nutmeg.

  • Steamed -

Wearing gloves you can transfer the nettles from being washed in the sink to a large pan. There should still be enough water on the leaves to create steam once you put a lid on top. Cook for 3 - 4 minutes till tender. Squeeze off excess water and season with salt, pepper and grated nutmeg.

  • Deep frying -

Nettles can be deep fried at about 150 oC as you do with basil leaves and used as a garnish.

Related posts:

1001 kitchen tips #21 - top nettle picking tips
Nettle gluten free soda bread
Irish potato and nettle pancakes for St. Patrick's Day
Sauteed purple sprouting broccoli and courgettes with creamy polenta and nettle vinaigrette

1 comment

Anonymous said...

Hi! Thanks for the friend request. I've never cooked with nettles, it's something I've always been meaning to try. They sound delicious. I've never come across your blog either but it's great, I'm originally from Cheltenham too although I now live in London.