The farmers market this morning was brimming with delicious looking vegetables that I don't get to see use often so I had to take advantage of the opportunity and pick them up. I was extra excited to see fresh morels and nettles. I even grabbed a bag of Douglas Fir needles which I have never heard using in food but I am excited to see what I can do with it. I didn't want to cover up the fresh flavors of these ingredients too much so I just made a simple hash to allow all of the spring flavors to come through.
Stinging Nettles are soft, prickly greens that have a slight lemony flavor and taste great wilted and are made of 40% protein! They would taste great in a frittata, stuffed inside a ravioli or in a white bean and garlic soup.
Morel, Nettle & Green Garlic Hash
4 purple potatoes
2 tbl coconut oil
1 green garlic stalk, green parts only, thinly sliced
10 morels, thinly sliced
2 large handfuls nettles, roughly torn
1 tbl soy sauce
1 tsp mirin
1 tbl sesame seeds
2 tbl fresh chopped cilantro
Bring the potatoes in a large pot of salted water to a boil. Boil for 5 minutes until partly cooked. Drain and thinly slice.
Melt the coconut oil in a large skillet and saute the green garlic over medium-high heat for 5 minutes. Add the morels and saute 5 minutes more until they start to crisp. Add the sliced potatoes and season with salt and pepper. Press into a single layer and let the potatoes crisp and get golden brown. Saute until the potatoes have cooked through. Add the nettles and allow to wilt. Season with soy, mirin, sesame seeds and cilantro.