Stewed Nettles (Mâncare de Urzici)

Romanians often debate over methods of preparing this popular nettle dish, but they all agree upon serving it with polenta. Roberto Sorin/shutterstock

This is the dish Grandma called “spring’s blessing.” It is common all over Romania, with different variations. Romanians often debate over methods of preparing it, but they all agree upon serving it with polenta. Sometimes fried eggs find their way onto the plate, too, draped over the bed of green nettles. The dish tastes a lot like spinach, but less metallic.

Makes 4 servings

• 2 pounds freshly harvested spring nettles
• 1 tablespoon sunflower oil
• 1 small red onion, peeled and thinly sliced
• 1 tablespoon white flour
• 2 spring onions, chopped
• 2 garlic cloves, peeled and minced
• Salt and pepper to taste

Wash the fresh nettle leaves thoroughly in cold water in a deep pot. Use rubber gloves to protect your skin from the stings. Don’t drain the water; instead, remove the nettles with a skimmer to allow any impurities to fall to the vessel’s bottom before changing the water. Repeat this operation several times until the water is clear.