MI Local Foodbeet is here to help YOU learn how easy it is to eat local in Michigan: recipes, food preservation instructions, store locations, restaurant reviews, and more. Although I occasionally receive unsolicited discounts or samples, the opinions in the blog posts are my own.
Recipe Index: http://milocalfoodbeet.blogspot.com/2013/06/recipe-index.html
Monday, April 23, 2012
Cooking with Nettles
You cannot get more local than wild foods. My favorite is
stinging nettles. That’s right, stinging nettles.
They are packed with nutrition and have a similar taste to spinach. One of my
first blog posts was about collecting wild plants and handling nettles.
Thanks to a friend, I was able to pick both nettles and mint
this weekend. They are prime right now with delicate new leaves. I made up some
nettle – asparagus soup based on a recipe that I heard about on SplendidTable. The original recipe uses green chard and spinach. I replaced the chard
with sautéed asparagus and the spinach with the young nettle leaves. I used the
tops of the plants.
I caramelize onions by cooking them over low heat for 20 – 30 minutes in Extra
Virgin Olive Oil. The soup turned out great; I did add a bit more lemon juice
than the recipe calls for because the asparagus flavor was pretty strong.
With the left over nettle leaves I made a smoothie and also
dried some to use as tea later.
Nettle Smoothie Recipe
This recipe is 100% Michigan if you have the frozen items on
hand. In an electric blender combine the following. 1 heaping cup of last year’s strawberries 2 cups fresh nettle leaves 1 cup cold water 2 – 3 (to taste) frozen last year’s basil leaves.