Nettle, Chorizo & Butter Beans (Julia’s recipe)

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.

Ingredients:

200g nettle tops
50g chorizo (cut into chunks)
2tbsp light olive oil
1 onion (finely chopped)
2 cloves of garlic (chopped)
Chicken stock
White wine (optional)
Smoked paprika
Handful of cooked butter beans
Crushed black pepper

Method:

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