CSA Recipe Sharing

A place for us to all share recipes as we learn to eat from our weekly CSA share

Wednesday, May 6, 2009

Stinging Nettles

They can be steamed the same as spinach or beet greens or swiss chard.

Josh really loves adding a bit of vinegar to his. He does this with most greens and with fiddleheads too. A bit of butter and vinegar. The amount of vinegar he adds depends on how much he likes the flavour of the greens.

I love them all without the vinegar.



  1. Glad to hear someone else likes vinegar on their greens! My family always had butter, vinegar and salt on all greens - guess the only thing left in that list for some of us is vinegar!

  2. When I was in Ireland I had a great nettle pie - filo pastry, ricotta and nettles. There's a recipe here http://www.wealdentimes.co.uk/food&drink/free-food/wt82-stinging-nettles.asp which I'm going to try...


  3. Query about the recipe for nettle soup this week: What the heck does "rub soup through a sieve" mean? Is this more violent than straining but not as bad as putting through the blender???

    While we are on the subject of soup: I made a Spicy Indian Carrot soup with ginger the other day and it totally rocked. I think I got the recipe from a link or from Linda's blog somehow. The site was Epicurious.


Share your recipes