Once the yellow blooms of the skunk cabbage start appearing in the wet areas, it is time to start looking in dry, disturbed spots for fresh, green nettles. After coming through winter we are all ready for some fresh greens! Nettles have been used as food and medicine for centuries. The Greeks mentioned them as treatment for various ailments and as a culinary pleasure. They are full of vitamins and are said to have anti-inflammatory properties as well as other health benefits (just don’t consume them if you are pregnant). To collect nettles, wear rubber gloves and nip off the top 3 or 4 pairs of leaves. Once back in the kitchen, pinch off the leaves and tender tips and disarm them by blanching them: by pop them into boiling water for a couple of minutes and then drain. They will then be safe to handle and use for many recipes. Some folks recommend drinking the blanching water for its nutritional qualities. If you do get stung by the nettles, wash the area in soapy water and then apply a paste made of baking soda and water to neutralize the sting. Applying ice to the area helps, too. Without blanching, you can use nettle leaves like kale to make: Green Chips about 4 cups of fresh nettle leaves 2 Tbsp (or more if needed) olive oil ¼ tsp chili powder ¼ tsp salt a good grind of fresh pepper Preheat oven to 300 F. Wearing your gloves (!) toss the leaves with the oil and seasonings. Spread them thinly on baking sheets and bake for 20 - 30 minutes. Check them frequently and shuffle them as needed, removing any that look crisp and toasty. They are best eaten while fresh and crisp, but may be revived by returning them to a hot oven briefly to re-crisp. I like to cook them up in a traditional Greek dish: Nettle Spanikopita about 1.5 litres of nettle leaves, blanched and drained well and roughly chopped - which should give you about 2 cups of prepared leaves (or use part nettles and part spinach) 1 large onion, diced 2 cloves garlic, minced 2 - 3 Tbsp olive oil 4 eggs 2 cups crumbled feta 1 Tbsp dried dill 2 Tbsp dried parsley ground pepper 1 pkg phyllo sheets more olive oil Heat the oven to 350 F. In a large sauté pan heat 2 Tbsp olive oil and cook the onion until it softens. Add the garlic and cook until it mellows. Stir in the blanched nettles, eggs, feta and seasonings. Coat a 9 x 12 inch baking dish with a swipe of olive oil and then line with a couple of sheets of phyllo leaving the edges draped over the sides of the pan (keep the rest of the phyllo covered with a damp towel until you use it - it dries out fast!). Spread one third of the nettle mixture over the pan and then arrange two more sheets of phyllo. Top with another third of the nettle mixture and two more phyllo sheets. Then do it again.... and then fold the flaps left hanging out the sides of the pan in over the edge. (You can make it with more layers if you are inspired.) Brush the top phyllo with olive oil. Bake for 1 hour, until the phyllo is golden and crunchy. Let it sit for a few minutes before cutting and serving. This is always a favourite (try it in grilled cheese sandwiches!) and it freezes well: Nettle Pesto 1/3 cup pumpkin seeds 4 cups tender nettle leaves - blanched 3 oz grated Parmesan cheese 2 fat cloves of garlic, roughly chopped ½ cup olive oil ½ tsp salt ¼ tsp pepper In a dry frying pan, toast the pumpkin seeds over a medium heat until they just start to darken and smell nutty. Set aside. In a food processor, and using your gloves (!), pack in the nettle leaves, Parmesan, garlic and the pumpkin seeds. Start the motor and add the olive oil in a stream until the pesto has a smooth, paste-like consistency. Season to taste with salt and pepper, process until well blended. This will keep in the fridge for a week or two - put it in the freezer for later. I recommend using the Pesto for: Fish with Nettle Pesto 250 g piece of fish (halibut is nice) 1/3 cup nettle pesto fresh Parmesan Preheat the oven to 400 F. Place the fishon a baking sheet and spread with the nettle pesto. Bake for about 10 - 12 minutes - until almost done. Sprinkle with Parmesan and return to the oven until the fish is fully cooked and the Parmesan has melted.
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