Nettles aren’t widely used in dishes here in Haute Savoie but they certainly grow everywhere. During the past few years of neglect, the barn’s garden has become a battlefield of stingers. Around this time of year, nettles are too stringy for the pot unless you pick the new growth. Because we’ve been strimming them down on a weekly basis, fresh shoots have relentlessly popped up in their place. When cooked and no longer prickled with poison, they taste rich and green, somewhat in between broccoli and spinach. So it gives me great pleasure to destroy these little beasts by turning them into something simple but so delicious.
- A pan filled to the top with nettle tops
- A knob of butter
- 2 large onions
- 4 cloves of garlic
- 2 x 28g vegetable stock pots
- 2 tbsp olive oil
- salt and peppet
- A tbsp arrowroot (or cornflower if not available)
- Tomme de Savoie for grating
Fry the onions and garlic gently in olive oil until soft but not brown.
Add the nettles and cover them in boiling water. Stir in the cornflower and the stock pots. Season and simmer for 5 minutes until the nettles are fully wilted.
Liquidize. Reheat if necessary.
Melt a decent sized knob of butter in each bowl and scatter some grated cheese on top.