Fried Dead-nettle Greens is a traditional British recipe for a classic dish of deadnettle greens fried with spring onions in butter and flavoured with lemon juice and nutmeg. The full recipe is presented here and I hope you enjoy this classic Japanese version of: Fried Dead-nettle Greens.
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This is a classic way of preparing the young shoots and leaves of deadnettles as a spring greens.
Ingredients:
250 young dead-mettle leaves and shoots (any of henbit deadnettle, white deadnettle and red deadnettle [or a mix] will work)
generous knob of butter
4 spring onions, finely chopped
squeeze of lemon juice
1 green chilli halved lengthways (optional)
freshly-grated nutmeg
Method:
Wash the leaves and shoots then shake off any excess moisture. Melt the butter in a pan, add the deadnettle greens (the water clinging to the leaves will be enough to cook them), cover securely with a lid then sweat gently for 10 minutes.
At the end of this time add the chopped spring onions and halved green chilli (if using). Stir-fry the mixture for 5 minutes.
Finish with a squeeze of lemon juice and season with a few gratings of nutmeg then serve.
