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The nettle is grown in these winter days, menacing the juniper cuttings.
So I used these tender crowns for an appetizer, Arabic-styled, ready in 15 minutes.

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Remember to use gauntlets when handling the nettle, even tender leaves cant sting.



Nettle and Cinnamon Omelette

Ingredients
Serves two:
20 young nettle crowns (top few leaves)
1 egg
1 pinch of cinnamon
1 clove garlic

Directions
Wash the nettles, removing the stalks and old leaves.
Fry the clove garlic in a small frying pan with olive oil. Remove the garlic and add cinnamon and nettle leaves.
Fry a few minutes minutes, stirring.
Spread the nettles in an even layer in the frying pan and pour on the beaten egg. Add salt.
Let set a few minutes, turn the omelette and cook the second side.
Serve hot or at room temperature.

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A similar recipe:

Bok Choi and Nettle Omelette

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