Picture
Caption: _______ NETTLE ME THIS Stinging nettle salsa verde
Caption: Stinging nettles are easy enough to identify _______ THEY COMMUNICATE THROUGH "OUCH"
Picture
Caption: Urtica dioica spp. Sting your way to flavor
Picture
Caption: NETTLES LIKE TO VOLUNTEER
Caption: Some grandmothers have been know to whip their bare backs with stinging nettle to reduce pain _______ BASQUE COUNTRY, FRANCE
Picture
Caption: Gather
1 bunch stinging nettles (about 2 cups packed leaves after blanching)
1 shallot, chopped
1 clove garlic, chopped
1/4 teaspoon salt
2-3 tablespoons rice vinegar
1 tablespoon water
Caption: Prepare
Bring a large pot of water to a boil. Submerge nettles and cook for 3 minutes. They no longer sting at this point.
Transfer nettles to an ice water bath for 1 minute, then drain and squeeze out excess water. Remove very large or tough stems, discard, and blend remaining leaves and smaller stems in a food processor.
Add shallot, garlic, and salt and pulse until blended. Incorporate vinegar and water until texture resembles a coarse salsa.
Refrigerate up to 24 hours before using.
Picture
Caption: Serve with
Tsukune (chicken miso meatballs), pictured
White bean and pork stew
Roasted kabocha squash
Wild carnitas
Farro and roasted tomato salad
Picture
Caption: More foraged goods and other food tales at:
rootedfood.com
Instagram: @rootedfood