Nettle puree

Yield: 1 servings

Measure Ingredient

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

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