8ozfreshtender stinging nettles or wood nettles in the summer, nettle tips can be gathered
2tablespoonsunsalted butter or more
Kosher salt and fresh ground black pepper
Water or stocka small amount--just enough to wilt them
Instructions
Put ½ inch of water in a wide or deep pan that can fit the nettles.
Pack the nettles in, cover the pot and turn the heat to high. When the pan is hot, take of the heat and stir the nettles around to help with them, then put the cover back on the pot and cook some more.
Continue cooking, reducing the heat if the pan threatens to dry out, until the nettles are tender and taste good to you. When they're tender, drain off as much liquid as you can, then add the butter, salt and pepper to taste and continue cooking, stirring rapidly to distribute the seasonings.
Taste the nettles again and adjust the seasoning for salt or more butter. When they're delicious, buttery and tender and most of the remaining liquid has cooked into the leaves, serve.