Sautéed Nettle and Mallow
Photography by Maria Hesse for Edible San Diego
Healthy and medicinal plants are growing all around us so let’s eat them!
Glance out a window and you might spot ponds of common nettle (Urtica dioica) and common mallow (Malva sylvestris) growing around the yard. Such plants are hardly weeds and can offer numerous nutritional and medicinal benefits.
Common Nettle
Also known as stinging nettle, the leaves on this plant are covered in tiny hairs that can cause a painful rash when it comes into contact with the skin. Take caution and wear gloves at all times while harvesting and handling common nettle. Once nettle leaves have been cooked, freeze-dried, or dehydrated, it’s safe to touch and consume.
Keep gloves on and prepare foraged greens by plucking leaves from the stems and giving them a few thorough rinses in cool water before cooking.
Disclaimer: Do not forage or consume plants that are not properly identified and do some research before you begin.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2–4 shallots, minced
- 4 cups nettle and mallow leaves
- 1 teaspoon butter
- 1 teaspoon apple cider vinegar*
- Salt and pepper to taste
- *almost any acid will work here, but lemon juice or balsamic vinegar are great substitutes
Instructions
- Heat a large skillet over medium heat for 2 to 3 minutes. Coat the pan with a generous glug of extra-virgin olive oil, add minced shallots, and sauté stirring occasionally until translucent and starting to brown, about 3 to 4 minutes.
- Add foraged greens (tongs are extra useful here). Stir and sauté until greens are cooked down, tender, and moisture is evaporating from the pan.
- Stir in a dash of apple cider vinegar and butter to finish cooking the greens for another minute.
- Serve warm as a side dish.
Maria Hesse; Katie Stokes
