Nettles are a farmer’s favorite due to all their usefulness as a healing plant bringing good cheer and for their usefulness in breaking hexes. They are also a green that can be used as you might use kale or watercress. They were regarded and used as a “superfood” by wise women for centuries and are so packed with vitamin A and iron, and they also have a high protein count. They are best harvested when they are young in the springtime. Nevertheless, they are an excellent element in cookery year ’round and have a surprisingly delicate flavor. They are another generous genus, since they sprout up and reseed themselves as true gifts from Mother Earth. Try this old-time recipe and you will be soon be out hunting nettles in the wild so you can enjoy this medieval meal at all times.
- 2 cups rinsed nettles
- 1 cup black-eyed peas, cleaned and soaked overnight
- 3 cups vegetable stock
- 2 garlic cloves, chopped
- 2 cups yellow onions, chopped
- ¼ cup olive oil
- 1 teaspoon celery salt, salt and pepper to taste
Start cooking the presoaked black-eyed peas in a large pan with just enough water to cover them. Once they have boiled, keep them on a high simmer. Keep an eye on them while you sauté the onions and garlic to transparency in the olive oil in a skillet. Add water to the peas as needed and continue simmering them for thirty-five minutes or until the legumes have softened; then add the veggie stock or yeasty water.
Add the softened garlic and onions to the bean pot and simmer on low for twenty-five minutes. Add the nettles to the big pot and cook for a half hour. Season to taste and then share this nurturing soup. Make sure to give thanks to the guardian spirits of the earth for this gift of great greens.
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