Ingredients:
- 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)
Preparation:
- 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.
Presentation:
- 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.
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