Nettle spinach
A simple creamy nettle supplement is a delicious and quick way to add vitamins, minerals and protein to your diet. Cooked, then sautéed in butter with garlic, nutmeg and a mixture of sour cream and milk, this Balkan-style dish is easy and fast. Best of all, it's nutritious and delicious!
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Ingredients
- 45 dkg freshly picked and washed young nettles
- 2 tablespoons butter
- 2 cloves garlic sliced or minced
- 1 tablespoon universal flour
- ½ A cup of dedicated liquid for cooking nettles
- ¼ teaspoon ground nutmeg
- ⅓ cup of milk
- 2 tablespoons sour cream
- Salt and freshly ground black pepper to taste
Cooking guidelines
Clean and rinse the prepared nettles and bring a large pot of water to a boil. Add the nettles and cook until they fade, about 5-10 minutes. Finally strain.
In a large cast iron or non-stick pan, heat two tablespoons of butter and two cloves of garlic over medium heat until the garlic is fragrant, about 30 seconds.
Stir in one tablespoon of flour and simmer for about one minute until the mixture is smooth and bubbly.
Add nettle and ½ cup of water and cook. Stir the nettle, stirring constantly, until the liquid evaporates, about 10 minutes.
In a small bowl, beat ⅓ a cup of milk and two tablespoons of sour cream. Finally, mix the mixture into the nettles. Add a pinch of nutmeg; season with salt and pepper. Cook over medium heat until the mixture thickens, about 3-5 minutes.
