Clean and rinse one pound stinging nettles. Bring a large pot of water to a boil. Add nettles and cook until wilted, about 5-10 minutes. Drain in a colander.
In a large cast iron or non-stick skillet, heat the two tablespoons butter and two garlic cloves over medium heat, until garlic is fragrant, about 30 seconds.
Whisk in one tablespoon flour and cook until smooth and bubbly, about one minute.
Add the nettle and ½ cup reserved cooking liquid. Simmer the nettle, stirring, until the liquid has evaporated, about 10 minutes.
In a small bowl, whisk together ⅓ cup milk and two tablespoons sour cream. Stir into the nettles. Add a pinch of nutmeg; season with salt and pepper to taste. Cook over medium heat until mixture thickens, about 3-5 minutes.
Add a swirl of sour cream on top if you wish. Enjoy!
Wear rubber gloves while harvesting, washing, and adding stinging nettles to the pot. Once cooked, they will not sting.
Only pick the first two or three pairs of leaves from the tops of young plants. Do not use nettles that are flowering.
The best way to clean the nettles is to soak them in cold water for a few minutes. Gently remove them from the water and repeat at least three times, using fresh water each time.
Use gluten-free flour if you're gluten intolerant.
For a different variation, whisk two eggs with sour cream and milk mixture.
Use half spinach and half nettle to get used to the nettle flavor.
If you can't find nettles, prepare spinach or Swiss chard following this recipe.
You can chop cooked nettle with a knife or in a blender if that's how you prepare spinach. I like to leave the leaves whole.
Creamy nettle is easily reheated but it tastes the best when served immediately.
You can reserve the water of cooked nettles and drink it like tea. It is so good for you (read all the benefits in the post).