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Posted by Susie Taylor on

2 chopped cloves garlic, small onion chopped, 4 medium potatoes cubed, largish bunch of nettles (maybe 25), vegetable stock, salt and pepper

 WARNING - do wear gloves! 

 Wearing gloves firstly wash the nettles and then separate the leaves from the stems. Pour a glug of olive oil into a saucepan, add the onion, garlic, cubed potatoes and cook for 5 mins stirring so the potato doesn't stick. Roughly chop the nettle stems and add to the pan. Add the stock, bring to the boil and simmer for 10 mins until the potatoes and stems soften. Add the nettle leaves and continue to cook for a couple of mins until wilted. Remove from the heat and liquidise until smooth. Season with salt and pepper, and serve with warm bread. Very nice drizzled with Fino Chilli Oil if you want. It is seriously scrummy, and such a beautiful colour!

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