Spring greens

Well its been awhile since I've written and it seems like winter has gone on and on forever now we are in May. The trees are blossoming and the dandelions are coming into flower. What better way to kick start the summer in our bellies than with spring greens. Dandelion leaves and other edible leaves are at their best but I always go back to lush newly sprouted nettle tops for flavour and nutrients.

My previous blog on nettles last year gives a good overview of their preparation. The following recipe is as versatile as spinach but unlike spinach with nettles there is no oxalic acid to get in the way of absorbing maximum nutrients.

Nettle Greens chop-up

1.After washing your nettles well in cold water steam for 10 minutes.

2. The nettles will appear really dark green , almost black , after steaming.

3. Finely chop up your steamed nettles and season.

4. Finely chop up a scallion or any onion and stir-fry it in a pan with some oil until it takes on some colour.

5. Add your chopped steamed nettles and continue to stir fry until heated through.

6.Serve as a side to other dishes, or on toast or especially nice in a pitta with tahini or nut butters.

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