Oooops. It was so delicious I forgot to take a picture before I ate it all up.
June is Nettles month for the Wild Things round-up.
My favorite combination is nettles with preserved lemons. Here's a handy, tasty breakfast recipe. Switch the eggs up for chicken, or sausage for a lunch or supper.
Nettles with Preserved Lemon & Garlic
2 cups chopped fresh nettles (use frozen if you don't have fresh.)
1-2 cloves garlic
2 tbsp butter
1/4 cup chopped fresh tomato
1 preserved lemon, chopped
salt and pepper to taste
2 eggs per person ( or more if you like)
add butter and garlic to a hot pan and sautee for 2 min. Add nettles, tomatoes, and preserved lemon, plus salt and pepper to taste. Sautee gently until the nettles and tomatoes are soft and the garlic is cooked to your liking. ( I prefer mine a bit undercooked.)
When cooked plate out.
In some extra butter, fry two eggs per person. Or scramble them, or poach them. Whatever old way you like your eggs. Plate on top of the nettles. Top with kim chi, sauerkraut, pickled carrots or beets or what have you.
Serve immediately! YUM!
This serves one. Pick more nettles if you are feeding a family. A lot more. Bagfuls and bagfuls! There are never enough nettles!