Lagniappe: Farro with Stinging NettleApr 14th, 2014 | By jdixon | Category: Blog
Stinging nettles start popping up in late March here in the Pacific Northwest, a sure sign that Spring is here. While they’re often available at the local farmers markets, nettles are easy to find and harvest (wearing gloves, natch). It’s not uncommon to come home with a few pounds (enough to fill a few large grocery bags), but some time spent blanching and freezing will provide a nice stash of one of nature’s best-tasting greens.
If you don’t have some cooked farro on hand, soak a cup overnight, then simmer in enough salted water to keep covered for about an hour. Cook a chopped onion in extra virgin olive oil with a pinch of salt for a few minutes, then add about 2 cups or so of blanched, drained, and chopped nettles. Add a small can of diced tomatoes (or 3-4 chopped fresh tomatoes) and the cooked farro (a little of the cooking water is okay). Add a splash of red wine and simmer for about 20 minutes or until the liquid is mostly gone. Add a tablespoon of good vinegar and about a tablespoon of Pantellerian oregano; taste and add more salt if needed.