Fried Dead-nettle Greens RecipeOrigin: Britain Period: Traditional |
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This is a classic way of preparing the young shoots and leaves of deadnettles as a spring greens. Ingredients:
250 young dead-mettle leaves and shoots (any of henbit deadnettle, white deadnettle and red deadnettle [or a mix] will work) 
Fried Dead-nettle Greens Preparation:Method:Wash the leaves and shoots then shake off any excess moisture. Melt the butter in a pan, add the deadnettle greens (the water clinging to the leaves will be enough to cook them), cover securely with a lid then sweat gently for 10 minutes. Finish with a squeeze of lemon juice and season with a few gratings of nutmeg then serve. |
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