Spring provides such an abundance of wild greens, it is an adventure to harvest them. These flavorful, mineral rich greens lend themselves well to soups, salads and sautés. I use this recipe as a formula, substituting any wild or grown greens that I have.
Creamy Nettle Soup Recipe With Yogurt
4 tablespoons butter
1 cup chopped onion, 1 medium sized
3 – 4 cloves of chopped garlic
1 1/2 cups potato cut into ½ inch cubes (I keep the skins on)
2 – 3 cups stock (I use home-made chicken or vegetable) or water
1 cup plain yogurt
6 ounces chopped greens (this is about 6 packed cups by volume) – nettle, lamb’s quarters, violet, dandelion (don’t use too much of this, it is bitter!), spinach, swiss chard or collards.
salt and pepper
Saute potato, onion and garlic over low heat, stirring often until potatoes have begun to soften at the edges, about 10 minutes. Sprinkle with salt and fresh ground black pepper.
Add enough stock or water to cover all ingredients, bring to a simmer, reduce heat and simmer until potatoes are soft, about 10 – 15 minutes.
Add greens and gently boil uncovered for 3 – 5 minutes, until the greens are just done. If you cook the greens too long they will loose their vibrant green color.
Puree with an immersion blender or in the food processor. Add yogurt after pureeing. Garnish with yogurt and fresh herbs if you would like.
Note: Nettle, also commonly called stinging nettle, stings the skin when you touch the fresh plant with bare hands. While the skin is harmless, it can be uncomfortable. I recommend wearing gloves when harvesting and cooking with nettle. Once cooked the plant will no longer sting.