NETTLE SAAG RECIPE BY FIVE FLAVORS HERBS

Nettles make a good substitute for or addition to spinach (saag) or Swiss chard in almost any dish. This tasty Indian-inspired recipe creates a creamy vegetable dish that goes well with dahl (lentil soup) and rice or chapati.

🌿 1 gallon water

🌿 1 lb. fresh nettle leaves, removed from stem (either U. dioica and U. urens will work)

🌿 4 Tbsp. ghee, olive oil, or coconut oil

🌿 4 cloves garlic, finely chopped (or substitute 1 tsp. asafoetida powder)

🌿 1 inch fresh ginger root, finely chopped

🌿 1 small jalapeno or serrano pepper, finely chopped (optional)

🌿 1 Tbsp. turmeric root powder

🌿 1 tsp. coriander seed powder

🌿 1 tsp. cumin seed (whole)

🌿 1 lb. fresh spinach or chard, coarsely chopped

🌿 1/2 cup cream of choice: heavy whipping cream, crème fraiche, coconut cream, or other non-dairy substitute

🌿 Salt, to taste

Directions

• Bring water to a boil in a non-reactive pot.
• Add nettles to water and boil for 5 minutes to blanch, then transfer leaves to a colander to drain.
• While leaves cool, heat oil in a skillet and sauté garlic, ginger, pepper, and spices.
• Add chard and stir until coated in spices.
• Add the nettles and stir.
• Add a few pinches of salt, stir, and cover. Stir every few minutes, replacing cover after (if needed, add a small amount of water to prevent sticking).
• When the vegetables are soft but not too mushy, turn off heat and add cream. Adjust salt and serve warm.

Enjoy your Nettle season! xo, 

Kelsey Barrett, Co-Director SOTHA