Ingredients
– 20-40 freshly harvested nettle leaves
– 2.5 tsp organic extra virgin olive oil
– 1 tbsp organic rice wine vinegar
– 1-2 tbsp organic shoyu, soy sauce, tamari, or Braggs
– 1-2 cloves of garlic, crushed
– 2-3 tbsp nutritional yeast
– Fresh ground organic black pepper to taste
Directions
Wearing gloves, harvest your nettles, rinse with cool water, and dry. Separate the leaves by breaking the petiole (leaf stem) from the main stem. Mix all of the glaze ingredients together in a bowl. Add the nettle leaves and gently toss until each leaf is well coated. You should be able to remove your gloves at this point. On a parchment paper lined cookie sheet, unravel each delicate leaf. Place pan in a warm oven at 200 degrees and allow the leaves to slowly dehydrate. After 15 to 20 minutes, peel each leaf off of the parchment paper and flip over so the other side can crisp in the oven. Check your nettles every 5 to 10 minutes until they lose sogginess and become nice and crunchy. Be careful not to let them char and turn dark brown or black. Total cooking time can vary between 30 and 45 minutes. Once you reach the desired crispiness, remove and allow to cool. Store in an airtight glass container for up to a week or possibly longer…if they aren’t devoured by then!
From The Mountain Rose Blog: http://mountainroseblog.com/, Erin (129)
Submitted by Mary Ellen Courtney
