-Onion
-Few cloves of garlic
-Stock (ours had chicken and preserved lemons in)
-Handful of tomatoes
-Courgette or two
-Nettles
-Tin of butter beans
-Oil for cooking
-Red wine
-Salt /pepper / dried thyme
Not sure entirely why, but I was fixing the fence and decided to pick a patch of nettles, and here’s the result.
Fry the onion and garlic in oil.
Add the courgette & tomatoes (or anything you have available. We are glutting with these at the moment).
Add the beans & stock. Salt, pepper & dried herbs. Simmer.
Add the nettles. Just the tops & new leaves as stalks are stringy. They won’t sting you after they’ve had some heat, but be careful adding them to the pan.
Simmer until the nettles & beans are cooked how you like them.
The key to this is the stock. Ours was leftover chicken with preserved lemons.
Just the ticket for a cold September evening, I had mine with quinoa and a glass of red wine. Enjoy 🙂
(Words and images: Lindsay Whalen)