For years I've wanted to try stinging nettles - ever since I discovered that they were not only allegedly delicious but also a classic ingredient in Italian cooking. Every year I would watch - with some discomfort - a patch of the cursed weed grow along the edge of our field. Every year I would forget it was there and walk through it (ouch ouch ouch ouch).
So yesterday, wearing heavy garden gloves, I picked a small grocery bag full of the stuff. I washed them in a sinkful of water, poking them around with tongs. Then I steamed them lightly which - miracle of miracles - destroys the stingers, and then I chopped them and cooked them in a risotto. It was really delicious. I mean, as far as I'm concerned, you could cook poison ivy in risotto and I would think it was delicious - and much of the flavour of the nettles was lost in the cooking. But there was a faint spinachy taste - very dark green and quite nice. Dinner guests were highly impressed.
And they're supposed to be extremely healthy. Full of vitamins and minerals.
Just wanted to share.