Fresh nettle leaves are boiled, then cooked with onion and rice in olive oil. This light, nourishing vegetable dish makes use of wild greens gathered in the spring.
Boil the nettles in water over medium heat for 5 minutes, then drain. Squeeze out the excess water and roughly chop.
Cook the onion in olive oil over medium heat for 6 minutes, until softened.
Add the nettles and rice with a little water. Cover and cook over low heat for 15–18 minutes, until the rice is tender. Adjust the salt.
Squeeze lemon juice over the dish and serve hot or warm.
Store in a covered container in the refrigerator for 3 days. Do not harvest or handle nettles with bare hands.
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