1tablespoonhigh quality fish sauce, like Red Boat add more to taste if you like
8ozfresh nettlesor 2 scant cups blanched
1oza small handful fresh ramp leaves optional
4large eggs
Pinchof ground cumin
generous ½ teaspoon ground black pepperor more to taste
1ozgrated sheep cheeselike pecorino or to taste, optional (or use parmesan)
Instructions
Bring a pot of lightly salted water to a boil and blanch the nettles and ramp leaves until tender, a minute or so depending on how old yours are. Don't cook them to mush.
Refresh the nettles in cold water to preserve their color, then squeeze dry as well as you can.
Take half the greens and puree in a blender with the eggs, fish sauce, pepper and cumin until smooth, then drizzle in the oil. Taste a tiny bit with your pinky--you should taste a touch of black pepper and it should be seasoned.
When in doubt, season it a little more than you normally would, especially if you're going to serve it at room temperature. Pour the mixture into a bowl, chop the remaining greens fine and add them, along with the cheese to taste.
Pour the mixture into an oiled pan, like a 8 inch cast iron skillet, and bake at 325 for 15 minutes or until just cooked through.
Cool a bit and serve garnished with more olive oil and pepper. It's good served warm or room temp.
Notes
It's good eaten as is with a salad, but the leftovers of a few versions I diced into cubes and ate with broth, which made for a nice, clear soup.