This is a spring recipe but nettles can be used at other times of the year. If you cut back a clump of nettles after they get past their best they will regrow to give you a constant fresh supply. Use the top 4-6 leaves for recipes.
200g nettle tops
50g chorizo (cut into chunks)
2tbsp light olive oil
1 onion (finely chopped)
2 cloves of garlic (chopped)
White wine (optional)
Handful of cooked butter beans
Crushed black pepper
Blanch the Nettle leaves for about 45 seconds, thoroughly squeeze out the water, and chop finely.
Fry onion until translucent, add the garlic and chorizo and cook a few minutes more. Add nettles, smoked paprika and black pepper and butter beans, and cook for 3 minutes.
Add small amounts of chicken stock a little at a time to cook the nettles until you have the consistency you like.
Serve in a bowl and eat with chunky wholegrain bread!
Serves: 2 people