Foraging for Stinging Nettle Spaetzle

Ok, so I am not under the delusion that after reading this post y’all are going to run out and start foraging, but a girl can dream, right?  Haha!

Honestly, I have always been a fan of eating seasonally and locally wherever and whenever possible.  Yes, finding amazing farms locally is a beautiful thing, but I have been inspired to take a step further thanks to Anthony Bourdain’s little visit to Noma in Copenhagen.  You can actually watch the episode Parts Unknown on Netflix in which Anthony (the most fabulously wry host and chef to listen to, I promise) meets and discusses the foraging brilliance of René Redzepi.  Ok, I sound like I am geeking out on you, but trust me…if you watch this episode, you may find yourself slapping on some rain boots and grabbing some clippers, too!

stinging nettle foraging and staetzle_0005Since this rainy season had brought some actual rain to our semi-arid California coast, our Spring has been bringing up so many tasty treats.  So, Sam and I decided to go out foraging for what our native plants had to offer by way of food.stinging nettle foraging and staetzle_0004 Believe it or not, but this awesome creek is just a stones throw from Sam’s house.  Just a tad idyllic!

stinging nettle foraging and staetzle_0000stinging nettle foraging and staetzle_0006Mint was in abundance, as was gorgeous mustard greens.  It looked like we were going to have to wait on watercress for now, but we found a wonderful treat growing under the bridge.  Haha, that sounds like the beginning of a story.  Well, if you look closely, you will notice my gloved hands.  This isn’t me protecting some dainty manicure, peeps!
What I am harvesting is stinging nettle.  Yep, this lovely green is very much an edible!  Can you believe it?? Actually, ever since seeing another Scandinavian chef whip up some stinging nettle soup to accompany some grass fed steak tartare, I have been jonesing to get creative in the kitchen with this unusual herb.  In fact, this little delicacy can be found on the dinner table in MANY different countries…so I guess it’s not as exotic as it seems.
stinging nettle foraging and staetzle_0007With our baskets full, it was time to play with our foraged goodies in the kitchen!=stinging nettle foraging and staetzle_0009

Stinging Nettle Spaetzle

stinging nettle foraging and staetzle_0010The first and most important step is to “de-sting” your nettle.  This step is super easy because it is really just the tiny hairs on the nettle that cause all the problems.  So, put your gloves back on while you put a pot to boiling.stinging nettle foraging and staetzle_0011After you let the nettles boil in water for a few minutes, take them out and give them a whirl in a food processor.  The color is sooooo gorgeous!!stinging nettle foraging and staetzle_0012This recipe is such a cinch, and the perfect little side dish to so many entrees.  It is really versatile.  If you are not acquainted with spaetzle, I usually tell people that it is the German cousin to pasta.  Basically, if pasta and a dumpling got married, they would have tons of little baby spaetzle.  Ok, enough geeking out..on with the recipe!stinging nettle foraging and staetzle_0013First step is to put a pot of salted water to boil on the stovetop.  Now, in a medium sized bowl, make a “well” in the flour and fill it with your eggs.stinging nettle foraging and staetzle_0014Add in the milk and the salt.stinging nettle foraging and staetzle_0015stinging nettle foraging and staetzle_0016Begin mixing things together and add in the one cup of stinging nettle puree. stinging nettle foraging and staetzle_0017Do not forget to add some fresh cracked pepper for flavor!stinging nettle foraging and staetzle_0018When everything is incorporated in, you will have a beautifully green and sticky dough.stinging nettle foraging and staetzle_0019If you have a metal colander, congrats because that is the best tool for creating spaetzle.  Since the only one I had handy was plastic, I grabbed the pasta insert from a pasta pot instead.  Basically, you just need something that is metal with tons of holes.stinging nettle foraging and staetzle_0020Using a rubber spatula, give your dough a stir and help it push through the holes into the boiling water.stinging nettle foraging and staetzle_0021Once the spaetzle floats up to the top, it is done.  Grab a skimmer and remove it before adding more spaetzle to the pot.  stinging nettle foraging and staetzle_0022The natural shape of the spaetzle is perfect for sauce!stinging nettle foraging and staetzle_0023To create a sauce, I went super basic.  I did not want to complicate or mask the flavor of the stinging nettle, so I went with butter.  Melt 4 tablespoons of butter and pour it over the spaetzle.  Add the zest of one lemon and some more freshly cracked pepper.  Again, uncomplicated but very fresh and Spring-like.stinging nettle foraging and staetzle_0024stinging nettle foraging and staetzle_0025

It almost feels like I am ready for a second St. Patrick’s Day!  Just look at all of that gorgeous chlorophyll!

This side is perfect with chicken or fish, but absolutely resplendent with beef.  Even if you do not adventure out and forage some stinging nettle, you should totally try making the spaetzle.  Just sub in a different leafy green or herb.  It is just to much fun to make and to eat!!

Bon apetit!

xoxo

Chanda

Print
Stinging Nettle Spaetzle
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 

This side is perfect with chicken or fish, but absolutely resplendent with beef. Even if you do not adventure out and forage some stinging nettle, you should totally try making the spaetzle. Just sub in a different leafy green or herb. It is just to much fun to make and to eat!!

Servings: 4
Ingredients
Stinging Nettle Spaetzle
  • 3 cups flour
  • 3 eggs
  • 1 tsp salt
  • 1 cup stinging nettle boiled and pureed
  • 1 cup milk
Sauce
  • 4 tbsp butter
  • 1 lemon zested
  • freshly cracked pepper
Instructions
  1. The first and most important step is to "de-sting" your nettle.  This step is super easy because it is really just the tiny hairs on the nettle that cause all the problems.  So, put your gloves back on while you put a pot to boiling.After you let the nettles boil in water for a few minutes, take them out and give them a whirl in a food processor.  The color is sooooo gorgeous!!

    First step is to put a pot of salted water to boil on the stovetop.  Now, in a medium sized bowl, make a "well" in the flour and fill it with your eggs.Add in the milk and the salt.Begin mixing things together and add in the one cup of stinging nettle puree. Do not forget to add some fresh cracked pepper for flavor!When everything is incorporated in, you will have a beautifully green and sticky dough. If you have a metal colander, congrats because that is the best tool for creating spaetzle.  Since the only one I had handy was plastic, I grabbed the pasta insert from a pasta pot instead.  Basically, you just need something that is metal with tons of holes. Using a rubber spatula, give your dough a stir and help it push through the holes into the boiling water.Once the spaetzle floats up to the top, it is done. Grab a skimmer and remove it before adding more spaetzle to the pot. 

    For the sauce:

    Melt 4 tablespoons of butter and pour it over the spaetzle.  Add the zest of one lemon and some more freshly cracked pepper.  

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