Flowering collard greens, stinging nettles " (You’d have to eat a sink full of kale to get the protein in one serving of nettles.)
A handful of nettles provides more than 100 percent of the recommended daily allowance of vitamin A, as well as a plethora of minerals that nettles absorb, spongelike, from the soil" and mache- at the Santa Rosa Farmers Market.
All three are super vegetables packed with nutritional value --and they taste good too.
It's easy to take the sting out of the nettles -a couple seconds in boiling water and the sting is gone. I used them in some eggs on the suggestion of the vendor Triple S ranch of Santa Rosa and they were mighty tasty --a mild sort of creamy taste. Then a put some in waffle batter --suprisingly good.
I used the mache in a salad with bacon. Mache is at the end of its current run in the market. The flowering collard greens are a milder and more tender taste then mature collards.
2 comments:
I've just always associated "stinging nettles" with something I didn't want to touch. How do you handle them before boiling?
The farmer in question suggested using tongs -- it only takes a couple of seconds to "desting them" and then no problem. It is worth the effort --they have a mild creamy taste and are packed full of protein.
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