It is spring and the season for young tender nettles. If you have never tried them, I heartily recommend them. They are probably my favorite green. Just wear gloves to pick and prepare. Their sting goes away when they are cooked. Sonya has been bringing them in some form almost every day. The serving above is what she brought this morning. The last time they came without cheese and after I had breakfast. I saved them and added them to the stock from an earlier recipe for a delicious soup (see link below). Nettles also can be dried and used to make a wonderful green tea. Remember Patriarch Milarepa lived on nothing but nettles, the reason he is often pictured as having green skin.
1-2 eggs
2 tsp olive oil or butter
Seasoning (Za’atar, curry, cumin & corriander, oregano, parsley, basil, or other herbs)
Salt & black pepper
Nettle leaves or other greens like kale or spinach
Cheese (Dry Italian, Feta, or your favorite)
Cubed cream cheese (optional)
Avocado (optional)
Lox (optional)
Green onions, minced (optional)
Heat oil or butter in skillet. Add eggs and stir lightly, breaking yolks. Add greens and cook until greens are wilted and eggs as well done as you like. Add herbs and cheese. and heat until cheese starts to melt or sprinkle cheese on top. You can reheat in broiler to melt the cheese. Served with toast.
CLICK for Miso-Ginger Soup recipe that you can use as a base for any leftover eggs or just add chopped eggs to a broth of water/stock, ginger, garlic/shallots, and bonita flakes or vegetarian bouillon. You can also add a little miso before serving, but be careful of making soup too salty. Miso should not be cooked as high heat destroys its nutritive properties.
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