It’s Nettle Season!
Here on the West Coast, bright shots of yellow from skunk cabbage flowers is the cue to start looking for fresh, young nettles. Found growing in moist, disturbed ground, nettles are the first wild greens of spring and gathering them is a much-anticipated seasonal ritual.
Most people harvest only the tender tips with the first few pairs of leaves. Using gloves, pinch off the tops of the plants and carefully bag them to avoid contacting their stinging hairs. If you do get a few stings while forging, a paste made of baking soda and water will ease the itch. Back in the kitchen, give the greens a quick rinse and then dump them into a pot of boiling water. After simmering for a couple of minutes they can be drained and are now stingless and safe to handle.
Nettles are packed with vitamins and minerals. They are an anti-inflammatory (the Ancient Egyptians used them to treat arthritis) and are rich in anti-oxidants. However, they should be avoided by pregnant women, as they may stimulate uterine contractions.
Nettles can be used in any recipe that calls for cooked spinach. Or blend them with spinach for a slightly milder flavour.
NETTLE GNOCCHI
YIELD 4 SERVINGS OVEN 350°F CONTRIBUTOR KATHRYN MANRY
For an Italian take on nettles, these lovely green gnocchi are truly spring comfort food.
INGREDIENTS
1 medium yellow onion, diced
2 to 3 cloves garlic, minced
2 tablespoons butter
1 large bunch nettles (about 6 cups)
4 eggs
¼ cup milk
¾ cup crumbled feta
pinch nutmeg
a few dashes of black pepper
pie crust to line a 10-inch pan
for a gluten free crust option:
1 cup cooked quinoa
1 egg
¼ cup Parmesan
METHOD
Bake potatoes for one hour until cooked. Cool, then scoop out the flesh.
Blanch nettle leaves in boiling water for 2 minutes - drain and squeeze as dry as possible.
Combine potatoes and nettle leaves in a food processor and blend thoroughly (or place them in a bowl and work together with a pastry cutter or two knives). Add flour, salt, and egg and process until integrated. Remove to floured surface and knead briefly. Do not overwork.
Divide mixture into four pieces and roll into logs about ½ inch thick. Then cut into short sections and toss lightly in flour. You can now freeze them on a tray and bag them for cooking later (don’t thaw them first).
To cook, drop gnocchi into boiling water and bring to an active simmer. They are done when they float to the surface. Scoop them out with a slotted spoon and drain well.
The cooked gnocchi can be served in a tomato sauce, or they can be sautéed briefly in butter and served sprinkled with Parmesan.
NETTLE QUICHE
YIELD 6 SERVINGS OVEN 350°F CONTRIBUTOR KYRA FOORT
“Nettle quiche was one of my favorite meals growing up on Quadra,” comments Kyra. “Picking the nettles as a family made the quiche even tastier.” Kyra’s mom inspired more than a love of preparing wild foods, because Kyra went on to become a restaurateur in Montreal, opening a café with her husband Marc called Le Vieux Vé́lo.
INGREDIENTs
1 medium yellow onion, diced
2 to 3 cloves garlic, minced
2 tablespoons butter
1 large bunch nettles (about 6 cups)
4 eggs
¼ cup milk
¾ cup crumbled feta
pinch nutmeg
a few dashes of black pepper
METHOD
Oven to 350°F.
While oven is heating lightly steam the nettles until wilted. Set aside to cool. Press out as much water as possible.
Line pie dish with crust and bake for 10 minutes.
Or, for gluten free option, combine cooked quinoa, egg, and Parmesan and press into pie dish. Bake 10 minutes.
Sauté onion and garlic in butter until soft.
Blend steamed nettles with onion, garlic, eggs, feta, and seasoning in a blender or food processor. Pour in blended mixture into prepared crust and bake for roughly 30 minutes until firm, or until a fork poked into the centre comes out clean.
Allow quiche to sit for 5 minutes before serving.
