Garlic Stinging Nettles | Mancare de Urzici

  - Fresh stinging nettles (2-3 pounds)
  - 1 small onion (or half a big one)
  - 2 tablespoons olive oil
  - Spices: salt and pepper
  - 1 head of garlic
  - Half a cup of dill or parsley
  - Corn meal and eggs (for presentation)

  - Use a pair of gloves to separate the leaves of the stinging nettles from the stems.  Clean the leaves under cold water, and discard the stems.
  - Boil the stinging nettle leaves in water with a tablespoon of salt for 30 minutes.
  - Separate the leaves from the water.
  - Chop the leaves very small (or better use a mixer to puree them).  Feel free to add back a bit of the water to allow the mixer to run.
  - Finely dice the onion, then fry it in a large pan on medium heat until it turns yellow.
  - Add the pureed stinging nettle leaves mix, salt and pepper (to taste) and continue cooking for another 7 minutes.
  - Meanwhile, ground a head of garlic with salt and water (mujdei).  Also, finely chop the parsley or dill.  After the 7 minutes are gone, add them both to the mix in the pan, and remove from heat.
  - Note: if you don't like raw garlic that much, you can cook the dish for another 3-4 minutes.

  - Separately, prepare a polenta: fill a pan with a quantity of water equal to that of the polenta you need; add salt, and bring to a boil.  Slowly add the corn meal and mix.  Cook for as long as the corn meal package says (I love the quick 5-minute ready packages).  If you let it cool, you can easily slice it as desired.
  - Serve the with a fried egg on top.