An entrée for a Spring lunch (or dinner) in the countryside, dedicated to all foraging lovers.
Fresh nettles are a typical ingredient of the traditional kitchen of Northern Greece and they are present in many Eastern European recipes. They might be hard – if not impossible – to find fresh in the cities, but if you happen to spend time in the countryside in late winter or in the spring, you can pick them from the wild. Always wear gloves to collect and clean them, in order to avoid itches.
Ingredients for 6:
4 bunches of nettles, stems discarded
500 gr spinach leaves, washed and thinly sliced
4 spring onions, thinly sliced
2 spoons dried mint leaves
250 gr ricotta
250 ml olive oil
Salt, freshly ground pepper
Heat the oil in a large pot.
Sauté the spring onions, then add the nettles
and spinach a handful at a time
(the whole process will take about 5 minutes).
Add 1 lt of water, salt, pepper.
Cook for about 30 minutes, until the greens are tender.
Take off the fire, add half of the cheese and stir well.
Serve in bowls with the remaining cheese.