Sautéed Nettles with Chewy Crunchy Garlic
Growing wild in Spring, Nettles are delicious, potent medicine for so many of our Spring concerns. As an astringent, diuretic, anthelmintic, antihistamine, decongestant, and detoxifier, nettles help your body manage the Kapha tendency of Spring, especially sinus congestion, allergies, asthma.
Be sure to wear gloves when working with nettles. Once they are cooked, they are tender and harmless, but until then, they can really sting.If that happens, put your hands in ice water, then wash with soap. Finally, eat your cooked nettles for the antihistamine.
- a double handful of nettles, rinsed
- 2 cloves garlic, minced
- 1 T ghee or refined coconut oil
- 1/2 lemon
- pink salt & freshly cracked black pepper to taste
- optional: extra virgin olive oil, red pepper flakes
Melt ghee or coconut oil in a sauce pan over medium heat. Stir in the garlic, and sauté for a few minutes, swirling the pan now and then to distribute the heat. As soon as the garlic begins to golden, add the nettles. Cook a minute or two, stirring gently. Cook another minute or two and remove from heat once the leaves begin to lightly brown.
Squeeze a generous amount of lemon juice over the nettles, then season with black pepper and pink salt to taste (it shouldn’t need much salt thanks to the lemon). As you serve the nettles, you may optionally drizzle with olive oil, or sprinkle with red pepper flakes.
Another option to boost the health benefits is to stir a scant teaspoon of turmeric powder in with the sautéing garlic just before adding the nettles.