|"Stinging Nettle" - such an "Eye of Newt" kind of name|
This is stinging nettle. It's a wild edible, I suppose, although you can't eat it when you find it in the wild. I didn't actually find it in the wild myself - I found it at the Eat Local and Organic Expo. It was my farmers who found it growing wild on their farm. I bought it out of curiosity.
It's stings your skin when you touch it (hence the name) but it's safe to eat if you cook it first. ("Really?" I asked the farmer. "Really?" Sergio asked me when I told him. "Really?" You might be asking yourself.) Really it is.
I followed this recipe which instructs you to steam it for 20 mins, which I did and which takes away the sting. This site also says that nettle puts kale and spinach to shame. ("Really?" I wondered, having long since been convinced that kale is the "valedictorian of vegetables.")
Low and behold it is rich in antioxidants. I wonder, are all those nutrients cancelled out if I cram my stinging nettle into a hot mess of eggs and cheese? Even if it's local/organic/free-range eggs and cheese? Maybe. Maybe not. But it tasted good. The recipe worked almost perfectly apart from the fact that I don't know how to make an omelette; any shortcomings of this dish were due entirely to my ineptitude. The stinging nettle was great. Spinachy-tasting in the omelette, though it gave off the most complex minty-potato-ish kind of smell while it steamed.
I wondered why it is I've made it this far in life and haven't learned how to make an omelette. I guess it's because I don't like them all that well.
But I liked this one for sure.
Looking forward to the leftovers tomorrow.
|Stinging Nettle Omelete (or Omelette?)|