Yield: 1 servings
Put young nettle tops into boiling water and boil until tender.
Sorrel, dandelion, spinach, sow thistle, watercress and lady's smock all may be used. If the more bitter herbs--dandelion and sow thistle--are used alone, change the water after five minutes' boiling.
Drain well and chop finely.
Reheat, adding butter and salt to taste.
(Cooking in a liberal amount of fast-boiling water will conserve the vitamins better than slow, gentle cooking.) ~from European Heritage, the journal of the Council of Europe's cultural heritage committee -from Inland Valley Daily Bulletin November 24, 1994 typed by Tiffany Hall-Graham Submitted By TIFFANY HALL-GRAHAM On 12-02-94