I got the idea for this dish while listening to the February 1, 2013 episode of the Good Food Market Report. My husband and I enjoy listening to the show together and chuckling at all the different varieties of a vegetable or terms like source - "You mean buy?" In this episode Ria Wilson, Sous Chef at Sqirl Cafe, was discussing how she 'sources' the greens for her Green Garlic & Nettle Frittata. But buying stinging nettles? This gave me quite a laugh. I've cooked with nettles before, but never really valued them until I heard about a chef paying good money for them. I was also happy to hear that my sprouted garlic could have a bright future.
The next day I planted my already sprouting garlic in my barren window boxes. (It's doing wonderfully, and I've used it a few times.)
Then I pulled on my gloves, and took a little urban foraging walk around my building. When picking nettles, you may want to double-glove. And be extra careful of the larger thorns on the stems.
- aprox. 2 cups nettles
- 1/2 cup soy milk (or liquid of your choice)
- 4-5 eggs
- 1 cup breadcrumbs, separated
- 2-3 Tbsps mayonnaise
- 2 cloves of fresh garlic or green garlic
- 2 tsps cooking oil (for baking dish)
- nutritional yeast (optional)
- Give the nettles a nice bath in water and vinegar.
- Beat together eggs, soy milk, 1/2 cup bread crumbs, mayonnaise, salt, and nutritional yeast (to your taste).
- Finely chop garlic and add to the mixture.
- Preheat oven to 375 F / 170 C.
- Generously grease baking dish and sprinkle with a thin layer of bread crumbs
- Dry nettles in a salad spinner or squeeze with a towel.
- Coarsely chop the nettles and mix into the batter.
- Pour the mixture into the dish and top with more bread crumbs.
- Bake 15-20 minutes or until golden brown and firm.
- Top with more nutritional yeast and serve.