After picking up wild stinging nettles from the Union Square farmer's market this past Saturday, I couldn't help but post another delicious frittata I made. I was surprised at how much I liked the flavor of nettles, and how well they worked with the rest of the ingredients in my frittata. I also stir fried it with diced potatoes, filet mignon tips, and garlic - another simple, yet delicious combination. I love the unique, herby, slightly nutty flavor of nettle, and I'll definitely be back for more!
A bit of background on nettles: Stinging nettles are actually another one of those ignored super veggies, containing the most chlorophyll of any vegetable, 40 percent protein, and higher amounts of vitamins A, C and D, potassium and calcium than spinach. Unfortunately, when handled, they emit formic acid, which causes a painful sting when in contact with bare flesh that can last from a few minutes to 24 hours. So be sure to wear gloves or use tongs when handling raw nettles; once they’re cooked the stinging effect disappears. Also, only use the nettle tops, the stems are so stringy they are sometimes woven into a fiber.
| Wild Nettle Frittata Adapted from Alice Waters' Chez Panisse Café Cookbook Ingredients: • 1 pound nettles • 1 medium onion, thinly sliced • ¼ cup plus 3 tablespoons extra virgin olive oil • 3 cloves garlic, minced (I used about 10 garlic scapes) • ¼ cup Parmigiano-Reggiano cheese • ¼ cup young pecorino or Sardo cheese • 6 eggs, lightly beaten • Salt and pepper Directions: 1. Wash the nettles thoroughly with gloves on. Sauté the onion in 1 tablespoon olive oil over medium heat. Add another tablespoon of olive oil and the garlic. Season with salt and cook another minute. 2. Add the nettles and turn the heat to high, cooking until nettles are wilted and most of the water they release has evaporated. Drain in a colander and then when cool, chop coarsely. 3. Mix the chopped nettles in a bowl with the cheese and 1/4 cup olive oil. Add the eggs, then salt and pepper to taste. 4. Warm the remaining tablespoon of oil in a large nonstick skillet, and pour in the eggs and nettles mixture, cooking over medium-low until just set and starting to turn brown. 5. Slide the frittata onto a plate and then invert back into the pan. Cook about 13 more minutes until done. Or alternatively, pop it into a 350°F oven for 5-10 minutes, watching carefully to make sure it doesn't burn. |
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I made this recipe yesterday (from the Chez Panisse Cafe Cookbook) and 1 pound of nettles turned out to be WAY too much. My frittata was densely green with no visible evidence of egg aside from everything bound together. I believe Alice Waters meant to suggest using dwarf nettles (or perhaps tips of nettles), which would have included the weight of the stem. I usually just strip the leaves, in which case I will probably use 1/2 lb. if and when I attempt this recipe again. What finally tipped me off that my frittata looked completely wrong (as I did not check your picture or any others online) was a note in the book toward the end of the recipe when she says to "stir briefly" when the whole mixture is in the pan, a step completely unnecessary when it was as dense as mine. I just wanted to inform anyone attempting this recipe so they are better equipped and know the appropriate part of the plant to use.
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