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!
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