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Greens and Herbs

nettle soup recipe

Yeah, most people know me as a meat and fish guy, but I love working with greens and herby things every bit as much — especially in springtime. What follows are my favorite recipes for greens like nettles, wild green onions, wild mustards, etc. Not all are vegetarian, but all can be made so easily.

And while I don’t include the full recipe, here’s my go-to method for cooking greens: Wash and chop. Saute in olive oil (or bacon fat) with salt, garlic, chile and maybe a little broth or wine. Cook over high heat and toss around until the greens are wilted by still vivid. Serve at once.

Basics

Photo by Hank Shaw

How to Harvest Wild Onions

How to responsibly harvest wild onions of any type — ramps, etc — and how to clean and store them.
Photo by Hank Shaw

Foraging for Fennel Seeds

Harvesting fennel seeds isn’t hard, but there are a few tips to it. Here they are.

Pasta

Photo by Holly A. Heyser

Wild Rapini with Orecchiette and Garlic

Wild mustard flower buds, tossed with pasta, garlic and a little salami.

Borage and Ricotta Ravioli

A traditional ravioli from Liguria, in the northwest of Italy. Borage tastes a little like cucumbers, and it’s a great match with ricotta cheese.
Photo by Holly A. Heyser

Nettle Ravioli

Another classic Italian pasta, this one is from the northeast of Italy. It uses the nettle pasta in the next recipe.
Photo by Holly A. Heyser

Nettle Pasta

This is strettine, a nettle linguine from Emilia Romagna. The vivid green is pretty cool.
Photo by Holly A. Heyser

Ramp Pasta with Morels

Yes, you can make pasta with the green leaves of ramps or other wild onions. Served with a simple saute of morels with a little broth and you are good to go. A plate of springtime!

Other Starchy Dishes

Photo by Holly A. Heyser

Wild Scallion Pancakes

Chinese savory flatbreads that are an addicting snack. Make more than you think you can eat. They are made of awesome.
Photo by Holly A. Heyser

Wild Greens Colcannon

Colannon is an Irish mix of mashed potatoes with green things. In this case, cow parsnip. Any greens work, though.
Photo by Holly A. Heyser

Ricotta-Herb Gnocchi with Carrot Broth

Soft, pillowy gnocchi made with ricotta and cow parsnip leaves (you can use any green herb), served with an elegant-yet-easy carrot broth.
Photo by Holly A. Heyser

Nettle Risotto

One of my all-time favorite things to make with nettles. So green!
Photo by Holly A. Heyser

Dolmas

Also known as dolmades, these are stuffed grape leaves or mallow leaves filled with rice and herbs

Pesto

Photo by Hank Shaw

Ramp and Pecan Pesto

Ramp pesto with pecans (or walnuts) and parmesan.
Photo by Hank Shaw

Nettle Pesto

Nettle pesto, made with pine nuts and garlic.

Ramp and Parsley Pesto (hosted on Simply Recipes)

Other Dishes

Photo by Holly A. Heyser

Scandinavian Nettle Soup with Fish

This is nasselsoppa, a traditional Scandinavian soup of nettles and fish. My version is just about the greenest thing you’ve ever seen.

Borage Soup

Another green soup with the cooling flavor of borage. Other greens work, too.
Photo by Holly A. Heyser

Pickled Mustard Greens

I make these every year when our wild mustard greens come ready. It’s a little like kimchi meets sauerkraut, and it’s a common ingredient in Chinese cooking – also good on a bun with sausage.
Photo by Hank Shaw

Sweet and Sour Ramps

Ramps, sauteed and tossed in a sweet, vinegary sauce.

More Veggie Recipes

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One response to “Greens and Herbs”

  1. Cooking on the Wild Side: Bruny Stinging Nettles. « brunyfirepower

    [...] the whole thing by taste! (nb: check out Californian Hank Shaw’s site Hunter, Angler, Gardner, Cook). The above pic is from his site where he has a number of other good nettle recipes.This pesto was [...]

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