A spring breakfast made with the tender tips of stinging nettles: blanch them briefly, sauté with onion in butter, and finish with eggs. Blanching neutralizes the nettles' stinging hairs. The cooked greens resemble spinach but have a darker color and earthier flavor. Discard the blanching water; it is not used in the dish.
Put on gloves and pick off only the fresh tips and tender shoots of the nettles; discard the thick stems. Rinse the greens two times in plenty of water, then transfer them to a strainer with tongs.
Add the nettles to boiling water and blanch for 3 minutes, until the leaves turn dark green and wilt. Transfer them to a strainer, discard the blanching water, and rinse the leaves under cold water.
Once blanched, the nettles can be handled with bare hands. Squeeze out the liquid in your palm and chop them coarsely.
Melt the butter in a skillet and cook the finely chopped onion over medium heat until softened, stirring. Add the nettles, salt, and Turkish red pepper flakes. Sauté for 4 minutes, until no liquid remains in the bottom of the skillet.
Beat the eggs, pour them into the skillet, and stir right away. Remove from the heat once the eggs set completely and cling to the greens.
Do not handle nettles with bare hands before blanching; wear gloves. The leaf hairs can sting your skin while you pick through and transfer the leaves to the strainer, but blanching removes the sting. Allergen: Contains milk and dairy products and eggs, according to the ingredient list. Check packaged ingredient labels for other allergens.
Kısa haşlayıp suyunu dökmek yakıcılığını tamamen alıyor, haşlama suyunu tencerede tutan tariflerde ağızda karıncalanma kalıyor.
Isırganı eldivensiz ayıklamaya kalkıştım, ellerim bir saat yandı. Eldiven uyarısı boşuna değil. Toplarken de makas kullanın; elle koparmaya çalışınca sapın alt kısmındaki tüyler eldivenin de ince yerinden geçiyor.
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