Ingredient of the Month: Stinging Nettles

If you’ve ever hiked along wood paths or spent time on a farm, chances are you’re familiar with stinging nettles (and in a most unpleasant way). These tall, herbaceous plants are known in the scientific community as different variations of the Urtica species, derived from the Latin word uro, which means ‘I burn.’ Definitely not something you want on a plate.

Nettles don’t give up their armor easily, so in the process of taking the nettles from the ground to the stove, it’s important to wear gloves. When exposed to heat, however, the vicious stinging hairs that burn your hands and legs in the wilderness simply disintegrate. What’s left is a mild-flavored, nutrient-packed green. These lovely-looking greens will continue burning until they’ve been cooked up into a beautiful, bright green mound. Stinging nettles can be used just as any other greens, sautéed or steamed for use in pastas, to top bruschetta, or as an easy side with onions and a little garlic.

Stinging Nettles Fettucine with Pancetta & Asparagus

Tips on perfectly cooked pasta: Click here