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<\/p>\nStinging Nettles with Grits and an Egg<\/p>\n
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1 C. grits<\/p>\n
4 C. water<\/p>\n
Cheese<\/p>\n
<\/p>\n
Butter<\/p>\n
4 eggs<\/p>\n
3 C. stinging nettle very lightly packed<\/p>\n
olive oil<\/p>\n
salt and pepper<\/p>\n
<\/p>\n
Cook grits to package directions, mine called for 1 C. grits to be rinsed, then placed into 4 C. boiling water and simmered for 30 minutes.\u00c2\u00a0 I add cheese to mine; I like sharp cheese like Beecher’s Flagship, but I encourage you to find your favorite local cheddar.\u00c2\u00a0 Stir in a little butter and salt and pepper to your taste.\u00c2\u00a0 In the meantime, fry or poach four eggs.\u00c2\u00a0 I like mine over easy, but poached eggs would be fantastic on this.\u00c2\u00a0 Rinse the stinging nettle.\u00c2\u00a0 I used tongs to transfer mine to a salad spinner, rinsed in the basket and spun it around until dry.\u00c2\u00a0 Heat olive oil in a large pan, then dump nettles in.\u00c2\u00a0 Watch out for stingers!\u00c2\u00a0 If I were to cut the leaves off first, I would use gardening gloves to hold them while I removed the leaves after washing.\u00c2\u00a0 Heat leaves until just wilted and plate as shown.<\/p>\n","protected":false},"excerpt":{"rendered":"
Stinging Nettles with Grits and an Egg 1 C. grits 4 C. water Cheese Butter 4 eggs 3 C. stinging nettle very lightly packed olive oil salt and pepper Cook grits to package directions, mine called for 1 C. grits to be rinsed, then placed into 4 C. boiling water and simmered for 30 minutes.\u00c2\u00a0 I add cheese to mine; I like sharp cheese like Beecher’s Flagship, but I encourage you to find your favorite local cheddar.\u00c2\u00a0 Stir…<\/p>\n