Stinging nettles rock
- May 4th 2010
I picked some up at the farmer’s market, but it grows just about everywhere.
I brought it home, put on rubber gloves, picked the leaves off the branches and kept the tender tops. I rinsed it all really well and sauteed the leaves and tender shoots in some olive oil with minced garlic. It’s delicious, kinda like a cross between kale and artichoke.
You’ve got to cook it longer than you think, I sauteed it for about 10-15 minutes and served it as a side. I also threw some leftovers into a container of Won Ton soup which was delicious as well. I’ve never seen such a dark green broth, stinging nettles have a staggering amount of chlorophyll.
According to an Article by Ellen Roberts in the Examiner.com Nettles are considered a superfood because they are “high in potassium, iron, sulphur, vitamin C, vitamin A and B complex. Nettles provide a high amount of dense nutrition with very little calories. The sulphur makes them great for the hair, skin, and nails. In addition, the tiny hairs, besides emitting histamine, also release serotonin and acetylcholine, two neurotransmitters that help to suppress appetite and also settle mood. Finally, nettles have gentle diuretic properties, which help relieve water weight gain, flush the body of toxins, and purify the blood”.
All I know is they taste terrific and are really good for you. Head out to your farmer’s market and see if you can get some, they’re in season now. Click here to see what they look like.
If you live somewhere with fields and acres of land you can probably pick some this afternoon, just make sure you’ve got a good image of it and you’re positive that you picked the right stuff. Don’t pick any that is next to a busy street, god only knows what else you would be eating if you did that.
*Avoid stinging nettles if you’re pregnant, according to a few sources I read they can cause miscarriage.