Ingredients with Measurements:
- 1 pound fresh nettle leaves
- 1 head of cabbage, chopped
- 1 pound bacon, diced
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 cups water
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 bay leaf
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender (optional)
Step-by-step instructions:
1. Rinse the nettle leaves and remove any tough stems. Set aside.
2. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the bacon and cook until crispy, about 8-10 minutes.
3. Add the onion and garlic to the pot and cook until softened, about 5 minutes.
4. Add the chopped cabbage to the pot and cook until it starts to wilt, about 5 minutes.
5. Add the nettle leaves to the pot and stir to combine with the other ingredients.
6. Pour in the chicken or vegetable broth and water. Add the bay leaf, salt, black pepper, paprika, and cayenne pepper. Stir to combine.
7. Bring the stew to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the vegetables are tender.
8. Remove the bay leaf from the pot. Using an immersion blender, blend the stew until it is smooth and creamy. (Alternatively, you can transfer the stew to a blender and blend in batches.)
9. Taste the stew and adjust the seasoning as needed.
10. Serve hot, garnished with additional bacon bits and chopped nettle leaves, if desired.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
5. Temperature:
Medium-high heat for cooking bacon and vegetables; low heat for simmering the stew.
Serving size:
This recipe makes 6-8 servings.
Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 15g
Protein: 18g
Fiber: 6g
Sodium: 1200mg
Substitutions for ingredients:
- You can use kale or spinach instead of nettle leaves.
- You can use pancetta or ham instead of bacon.
- You can use vegetable broth instead of chicken broth.
Variations:
- Add diced potatoes or sweet potatoes to the stew for extra heartiness.
- Use smoked paprika instead of regular paprika for a smoky flavor.
- Add a splash of apple cider vinegar or lemon juice to the stew for brightness.
Tips and tricks:
- Wear gloves when handling nettle leaves to avoid getting stung.
- If you don't have an immersion blender, you can use a potato masher to mash the vegetables in the pot.
- This stew can be made ahead of time and reheated before serving.
Storage instructions:
- Store leftover stew in an airtight container in the refrigerator for up to 3 days.
- You can also freeze the stew for up to 3 months.
Reheating instructions:
- Reheat the stew in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the stew in individual bowls, garnished with additional bacon bits and chopped nettle leaves.
- Serve the stew with a slice of crusty bread for dipping.
Garnishes:
- Additional bacon bits
- Chopped nettle leaves
- Crusty bread
Pairings:
- Serve the stew with a crisp green salad on the side.
- Pair the stew with a glass of red wine, such as Pinot Noir or Syrah.
Suggested side dishes:
- Crusty bread
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the stew is too thick, add more broth or water to thin it out.
- If the stew is too thin, let it simmer for a bit longer to reduce and thicken.
Food safety advice:
- Wear gloves when handling nettle leaves to avoid getting stung.
- Make sure the bacon is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Nettle has been used for food and medicine for centuries. It is high in vitamins and minerals and is believed to have anti-inflammatory properties.
Flavor profiles:
- This stew is savory, smoky, and slightly spicy.
Serving suggestions:
- Serve the stew as a main course for lunch or dinner.
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