Go Back
Email Link
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from
3
votes
How to Saute Stinging Nettle with Garlic
Saute stinging nettle as a tasty side dish or to use as an ingredient in other recipes. By sauteeing you neutralize the sting and make it perfectly safe to eat.
Prep Time
5
minutes
mins
Cook Time
5
minutes
mins
Total Time
10
minutes
mins
Course:
Side Dish
Cuisine:
American
Keyword:
chicken, alfredo, stinging nettle, nettle, Parmesan, bacon, pasta, cream sauce, cream, creamy pasta, cream pasta, nettle, nettle, plant proteins, prairie edibles, wild edibles, wild greens
Servings:
2
people
Calories:
120
kcal
Ingredients
1
Tbsp
canola oil
2
cloves
garlic sliced thinly
4
cups
loosely packed stinging nettle
Instructions
Wearing gloves, wash nettle by dipping and swishing in a bowl of cold water, repeat in a fresh bowl of water, then drain.
Separate the leaves from the stems. Keep small stem pieces, compost large, thick stems or dry for use in tea.
In a large saucepan, heat canola oil.
Add garlic and saute for about 1 minute, do not brown.
Add stinging nettle stems to pan. Cook for 1 minute. Add leaves and cook another 2 minutes until nettle has completely wilted.
Remove from heat.
Serve as is by seasoning with salt, pepper and a pat of butter or fresh squeezed lemon juice.
Or use in other recipes such as pasta, breads, pizza, casseroles, egg dishes, etc.
Notes
2 cups of loosely packed nettle leaves will reduce to about 1/2 cup sauteed nettle.
Yield 1 cup
Nutrition
Calories:
120
kcal
|
Carbohydrates:
12
g
|
Protein:
3
g
|
Fat:
8
g
|
Sodium:
89
mg
|
Fiber:
4
g
|
Sugar:
1
g
|
Iron:
4
mg