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
- 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