Stinging Nettles: Pasta and a Bit of Kink

Last night I attended an underground dinner, in association with Forage SF, in which our meal focused on wild foraged foods.  Living in the pacific northwest, we have a bounty of naturally occurring ingestible & medicinal plants ... in addition to the proverbial weed.

Our lecturer taught us about a variety of weeds: dandelion, plantain, something I can't recollect, and stinging nettles.

Not only are these plants edible, they also have medical properties.  The plantain leaf is commonly called the "band-aid plant" and can reduce inflammation.  For example, if applied topically, it can help to reduce symptoms of rheumatoid arthritis.  It also has the curious side effect of making you pee pee.

This talk intrigued me for its intellectual and holistic value, but moreover because I love free things and any chance to spite my diminishing wallet is one I shall spearhead!  As a reward for my curiosity, I was  graciously given a plate of stinging nettles.   This morning I found myself sniffing around my backyard, giddy as a fat kid at Sizzler's, grabbing at Miner's lettuces.  The pouring rain was inconsequential in comparison.

For the purpose of my tummy and this post, I wanted to focus on the stinging nettles and how I used them in this super simple pasta dish.  For other articles on foraging, please check out my friend Jacky's article on Chefsblade.

I only have this to say:

I have not been stung by a nettle (I'm a wuss), but I hear it is not too bad -- like mild topical irritation.  In fact, some prefer the prick.  I have found that the weirder you are the more you like getting pricked.  I spoke to a small range of prickers ranging from the earnest herbalist who enjoys it once in a while to the strange man at the market who made this off-handed comment:

If not, check out this video.

- They are better, delicious

- They do not have that tingly, tangy feeling you get when you eat too much spinach

- The leaves are smaller and thinner, and when cooked they are more pulpy

- 1/2 pound stinging nettles, stemmed (I didn't de-stem them and they were fine)

- 1 T good olive oil + more for serving

- 1 shallot, thinly sliced

- 2 cups chicken stock

- salt/pepper

- 20 fresh ravioli (more if you think people eat more than that -- I did)  I also used porcini mushroom ravioli, and swiss chard and sweet onion ravioli from the pasta shop. - 4 eggs, room temp

- Parmesan cheese for serving, grated/shaved

Further instruction.