Nettles with coconut oil and mustard seeds from Dandelion and Quince: Exploring the Wide World of Unusual Vegetables, Fruits, and Herbs (page 161) by Michelle McKenzie

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Notes about this recipe

  • maestra on March 24, 2017

    This was a delicious dish! I picked very young nettles, so I didn't need to pick leaves off of the tender stems. The stems cooked thoroughly in the one-minute blanch and further sauteing. I was out of mustard seeds, so I used black cumin instead. It's one of my favorite spices in my pantry, and it doesn't get enough use. The nettles and coconut oil together produced a very, very rich flavor. It was excellent the next day for lunch with leftover rice and flatbread as well.

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