Deadnettle Greens is a traditional British recipe for a classic vegetarian wild-food dish made with mixed deadnettle leaves, onion, garlic and chilli that are parboiled, fried and served topped with Parmesan cheese. The full recipe is presented here and I hope you enjoy this classic British version of: Deadnettle Greens.
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An excellent recipe for the wild forager. This stew makes the most of wild deadnettle leaves. It's best cooked in early Spring when the deadnettles are just in flower (they have little flavour until they have flowered and the flowers are edible).
Ingredients:
500g young freshly-picked henbit leaves [any of henbit deadnettle, white deadnettle and red deadnettle (or a mix) will work]
100g chopped onions
1 garlic clove, minced
1 whole dried chilli (eg piri-piri), crushed
60ml cooking oil
salt and black pepper
Parmesan cheese
Method:
Pinch off the tops of the deadnettles then combine with the leaves and flowers (discard the stems) then shred roughly. Place in a large pan with a small amount of lightly-salted water and cook until tender (about 10 minutes).
Meanwhile, fry the onion, garlic and chilli in the oil. Drain the greens, add to the onion mixture and stir-fry. Season with salt and pepper and tip onto a serving plate.
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