Nettle dish with soy and wild garlic

Name: Nettle dish with soy and wild garlic - Paulica D.
Ingredients: Nettle sauce: about 1/2 kg young nettles; the tails of a bunch of wild garlic; 4 tablespoons of oil; 1 red pepper (I had frozen); 1/2 can of crushed tomatoes; salt and pepper to taste; 2 tablespoons of white flour; the water in which I boiled the nettles. Soy with wild garlic: 1 bag of soy pieces (Inedit); the leaves of a bunch of wild garlic; 3 tablespoons of soy sauce; salt and pepper if needed; 4; 5 tablespoons of oil.

Sezon - Nettle dish with soy and wild garlic by Paulica D. - Recipia

In spring, when nettles and ramsons appear, I often make this dish. It’s not complicated at all, and I make the most of the seasonal greens. Most of the time, I use soy from Inedit because it’s easy to find and goes well with the thick nettle sauce. I’ve had this recipe for years, adjusted after making it with what I had in the fridge. Quick info Total time: about 1 hour Preparation time: 20-25 minutes Cooking time: 30-35 minutes Servings: 4 Difficulty: medium Recipe type: vegan, main dish, seasonal greens Ingredients Nettle sauce: - 500 g young nettles (approximately) - Stems from a bunch of ramsons - 4 tablespoons oil - 1 red bell pepper (I use frozen if I have) - 1/2 can of crushed tomatoes (approx. 200-250 g) - Salt and pepper to taste - 2 tablespoons white flour - The water in which the nettles boiled (keep it, don’t throw it away) Soy with ramsons: - 1 bag of soy chunks (Inedit) - Leaves from a bunch of ramsons - 3 tablespoons soy sauce - Salt and pepper if needed - 4-5 tablespoons oil Preparation method 1. Clean the nettles of impurities. Rinse them well under cold running water, several times, until you no longer see sand or debris. 2. Put the nettles in a large pot with cold water and salt. Let them boil until soft, about 8-10 minutes. Don’t throw away the water in which they boiled; you’ll need it later. 3. Drain the nettles and chop them finely. Set aside the water in which they boiled. 4. Wash the ramsons and tear the leaves from the stems. Chop the stems finely for the sauce, and the leaves go with the soy. 5. In a large saucepan, heat 4 tablespoons of oil. Add the chopped ramsons stems and sauté for 1-2 minutes. 6. Add the sliced bell pepper (if frozen, you can add it directly). Stir for 1-2 minutes. 7. Add the crushed tomatoes, chopped nettles, salt, and pepper to taste. Mix everything, then add some of the water in which the nettles boiled, enough to cover the ingredients. Let it simmer on low heat for 20 minutes, covered. 8. Meanwhile, mix two tablespoons of flour with a few tablespoons of nettle cooking water until you get a lump-free paste. 9. After 20 minutes, pour the flour mixture in a thin stream over the nettles while stirring continuously. Cook for another 10 minutes until the sauce thickens. 10. While the nettles are cooking with the sauce, prepare the soy. Tear the ramsons leaves into wide strips. 11. In a large skillet, heat 4-5 tablespoons of oil. Add the soy chunks (rehydrated if necessary, see the package instructions) and the ramsons leaves. 12. Add 1/2 cup of water, cover the skillet, and let it simmer over medium heat for about 10 minutes. 13. Remove the lid and let the remaining liquid reduce. Add the soy sauce and cook for another 3-5 minutes until the soy chunks are lightly browned to your liking. 14. Taste and adjust salt and pepper if needed. Why I make this recipe often I prepare it because I have plenty of nettles and ramsons in spring, and it doesn’t involve hard-to-find ingredients. The combination of soy and greens is filling, and the dish keeps well in the fridge for a day or two. I like that I can adjust the quantities based on what I have on hand without ruining the recipe. Tips and variations Tips - When boiling the nettles, be careful not to overcook them; if they are overcooked, they become bland and lose their color. - If you want the sauce to be thinner, use less flour or more cooking water. - When adding the flour, stir vigorously to avoid lumps. - Ramsons lose their aroma quickly when cooked, so don’t keep them on the heat for too long with the soy. Substitutions - If you don’t have a red bell pepper, you can omit it or use a little green bell pepper. - Ramsons can be replaced with green onions, but it’s not quite the same in flavor. - For soy, if you can’t find Inedit, you can use any other brand of textured soy, but make sure it’s chunks, not granules. Variations - You can add a bit of dill or parsley towards the end for extra freshness. - For a denser version, double the flour amount or reduce the cooking water. - If you prefer not to use soy sauce, you can use salt and a few drops of lemon juice at the end. Serving ideas - It goes very well with a slice of toasted bread or polenta. - You can serve it with a simple tomato salad if you have one. Frequently asked questions 1. What do I do if the nettles are bitter? Bitterness sometimes comes from older nettles. Use only tender, young leaves, and change the boiling water if necessary. 2. Can I make the recipe without soy? Yes, you can skip the soy and ramsons part and serve just the nettle sauce. It will still be a tasty vegan dish, but less filling. 3. Can the nettle dish be frozen? The nettle sauce can withstand freezing, but the texture won’t be the same after thawing. I don’t recommend freezing the soy with ramsons, as the ramsons lose their aroma and the soy becomes rubbery. 4. What can I use instead of flour? If you want it without flour, you can thicken the sauce with a bit of starch or a tablespoon of semolina, but the texture won’t be identical. 5. How can I adapt the recipe for small children? Skip the soy sauce or use a very small amount. Reduce the strong spices if you use any. Nutritional values Approximately, one serving has about 200-220 kcal, with about 12-14 g of protein (from soy), 6-7 g of fat (mostly from oil), and 18-20 g of carbohydrates (from flour, nettles, and soy). The fiber content is high, due to the nettles and soy. Values may vary depending on how much soy and oil you actually use. Storage and reheating The nettle dish with soy and ramsons can be stored in the fridge for up to 2 days in a covered container. When reheating on low heat or in the microwave, the soy may become a bit tougher. I do not recommend freezing, especially for the part with ramsons and soy, due to the texture changing. The nettle sauce separately keeps better in the fridge and can be easily reheated.

Nettle dish with soy and wild garlic

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