Nettle spinach

Ingredients for 2 servings:

• 125 g nettle leaves, fresh
• 1 onion(s)
• 3 cloves garlic
• 150 ml milk
• 1 small piece(s) of butter
• 2 tbsp flour
• 1 shot of white wine
• 75 g spinach, chopped, frozen
• salt and pepper
• nutmeg
• lemon zest

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

with storage option

First, pick the nettles, using disposable or gardening gloves. Wash the nettles in clean water at least twice. Thaw the frozen spinach. Bring salted water to a boil and blanch the nettles for about 2 minutes. Then shock them in ice-cold water. Squeeze the nettles well and set them aside. Now chop the onion and garlic (only roughly, everything will be blended), fry both well in the butter. When the onions are lightly browned, add the flour and sweat for about another minute. Deglaze with the splash of white wine, add the milk, and let everything simmer for another 2 minutes. Add the nettles and bring everything back to a boil. Add the thawed spinach and blend everything gently. Season with salt, pepper, nutmeg, and lemon zest, and blend again. If you want to serve the nettle spinach right away, reheat it. If you want to store the spinach in jars, fill them while still cold and refrigerate them. The spinach will keep in clean jars for about a week.