What's in season nettles.
SERVES 4 | I HOUR 2 qts. (4 oz.) lightly packed stinging nettle leaves or baby spinach leaves 2 large garlic cloves, thinly sliced 3 tbsp. olive oil, divided ? tsp, pepper 1/4 to 1/2 tsp. red chile flakes I lb. pizza dough (such as Trader Joe's) 1 1/2 cups shredded mozzareda cheese Salt (optional) 1. Preheat oven to 450[degrees] with rack on bottom. Wearing long gloves, rinse nettles V: well;Drain. 2. Sizzle garlic a few seconds in 1 tbsp. oil in a large frying pan over medium-high heat. Add nettles and saute until wilted, 2 to 5 minutes. Remove from heat. If nettles are wet, drain in a colander, pat dryland' return to pan. Gently mix nettles with 1 tbsp. more oil, the pepper, and chile flakes. 3. Roll dough on a floured board intoa9- byl4-m. rectangle. Ease dough onto an oiled bakfegsheet, fixing the shape if; necessary. Using fingers, roll edges of dough over to make a V2-in. rim. 4. Scatter cheese, then nettles, over dough. Bake until crust is crisp, 15 minutes. Drizzle with remaining 1 tbsp. oil and cut into squares. Season with salt if you like. PER SERVING 459 GAL-/31% (l42 GAL.) FROM FAT; [ 22 G PROTEIN; 16G FAT (3.8 G SAT.); 59 G CARBO (3.9 GflBE8);.8l3MG SODIUM; 7,5 MG CHOL.
3 more ways
WILT nettles with garlic, olive oil, and sea salt, then fold into risotto made with dried morels.
ADD nettles to creamy potato soup, simmer briefly, and puree; top the soup with dollops of creme fraiche.
BLANCH nettles, squeeze dry, and substitute for basil in your favorite pesto recipe.
Nettle leaves--that's the part you eat--are richly flavored, with a soft texture like spinach, and are high in vitamin A. They turn dark when cooked.
Looker cultivated and foraged stinging nettles I at farmers' markets into early summer, or A pick your own.
Wear gloves to protect hands from "stinging" hairs on raw Leaves and stalks. Cooked nettles are safe to touch.
PHOTOGRAPH BY ANNA BELLE BREAKEY
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|Article Type:||Brief article|
|Date:||Jun 1, 2011|
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