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spinach

Scrambled Eggs & Nettles

TIME: 15 MINUTES; SERVES: 2

Stinging Nettles have to be my favorite Spring green.You most likely have seen them if you’ve walked through a wet or wooded area in April—maybe you’ve even had the pleasure of brushing up against one unknowingly!

Nettles are considered a “nutritive” herb—meaning they are incredibly nourishing and chock full of necessary vitamins & minerals. They are especially high in iron, magnesium and calcium, which are deficient in most American diets. They contain anti-inflammatory properties, and aid in both male and female reproductive, hormonal & urinary function. They are common in herbal tea blends & tinctures, however, they are also delicious substituted for spinach or delicate cooking greens in a variety of dishes—such as this simple breakfast!

If you know of a healthy nettle patch, handle with gloves and harvest the crowns with snips. Make sure to harvest before they go to seed, because they become difficult to digest. If you are unable to find them in the wild or at the market, substitute spinach or arugula. The stinging hairs dissolve when cooked, dried, or blended.

INGREDIENTS

1/4 pound Stinging Nettles (or substitute spinach, arugula, or other delicate cooking green)
1 bulb green garlic, 1 clove garlic, or 1 tbls. shallot, minced
4 eggs
A splash of heavy cream, or water
Salt & fresh ground black pepper, to taste
1 - 2 tbls. butter or ghee

METHOD

1. Remove the stinging nettle leaves from the stems with gloves.

2. Crack the eggs into a small bowl and whisk. Add the salt, pepper, and splash of cream or water.

3. Heat 1 tbls. butter or ghee in a non-stick skillet.

3. When melted, add the green garlic (or garlic clove/shallot) and cook until fragrant.

4. Add the greens with a pinch of salt, and cook until wilted.

5. Move the greens and garlic to the side of the pan, and add another tbls. of butter to the empty side. Swirl to coat.

6. Pour the scrambled eggs into the empty portion of the pan—do not mix with the greens. Gently stir the eggs constantly with a wooden or rubber spatula to form fine curds. When the eggs are almost cooked through but still slightly wet, stir in the greens and remove from the heat. Season with additional salt and pepper if needed.

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Scrambled Eggs & Nettles with avocado, 2 salsas, and sauerkraut—a nourishing and filling breakfast!

Scrambled Eggs & Nettles with avocado, 2 salsas, and sauerkraut—a nourishing and filling breakfast!

Chicken Soup with Lemon & Spinach

TIME: 4 HOURS; SERVES: ~6

This whole-chicken method is super flavorful and relatively quick—perfect if you have an old stew bird lying around. I’ll put the soup on to simmer around lunch, and by dinner, all I need to do is add the greens and lemon!

INGREDIENTS

1, 3 - 4 lb. whole chicken, or chicken parts
1 large yellow onion, unpeeled & quartered
1 entire head of garlic, unpeeled & cut crosswise
3 stalks celery, roughly chopped
2 - 4 large carrots, roughly chopped
Handful parsley, leaves (finely chopped) and stems
1 tbls. peppercorns
Kosher salt
2 bay leaves
Splash of apple cider vinegar
Water, to cover
1 lemon, quartered
2 - 3 scallions, white and green parts trimmed & sliced
2 cups spinach
1 medium zucchini, sliced with a vegetable peeler into long, wide strips

METHOD

  1. Remove the chicken or chicken parts from the fridge an hour before cooking and sprinkle with kosher salt.

  2. In a large soup pot or dutch oven, place the onion, garlic, celery, carrots, parsley stems, peppercorns, bay leaf, apple cider vinegar, and 1 tbls. of kosher salt. If using a whole chicken, separate the breasts (this makes early removal from the soup much easier).

  3. Add the chicken or chicken parts and enough water to cover, about 3 quarts.

  4. Bring to a boil, then reduce the heat, cover, and let simmer for about 25 minutes, until the breasts are cooked through.

  5. Remove the breasts and let cool. Remove the skin and shred the meat. Set aside.

  6. Continue cooking the soup over low for another 3 hours or so.

  7. Remove from heat and let cool slightly before straining through a colander over another pot or large bowl. Separate the dark meat from the carcass and add to the reserved breast meat.

  8. Bring the stock back to a boil, and add the zucchini, spinach, scallions, and parsley leaves. Cook for a couple minutes until the greens and zucchini are bright green. Turn off the heat and add the reserved chicken meat. Add the lemon wedges, squeezing the juice into the soup. Season to taste.

  9. Ladle into bowls. I like to top with a dollop of crème fraîche, but it is delicious on its own.

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