We have been eating a lot of nettles lately. Stinging nettles come by their name honestly -- they're covered, leaves and stems with teeny tiny, nigh-invisible hairs that sting you in a big way if you so much as brush up against them. The hairs are hollow, you see, and contain multiple irritating substances, including histamine (the stuff your body produces when it's having an allergic reaction). But when it's cooked, nettle is not only harmless, but delicious. They are like spinach or perhaps turnip greens crossed with asparagus and something almost mushroomy -- umami. I like them sauteed and cooked with cream. I hear that boiling them makes them insipid, which would be a shame, so I haven't tried it.

We've been buying ours at the farmer's market, but if they grow near you, you can harvest them yourself (as long as they're in an area that hasn't been treated with pesticides, of course). Use only the small, tender, top leaves, and use gloves! The rubber kind designed for dishwashing work well. Use gloves if you buy them, too, of course. Remove any really woody stems, and wash by swishing around in a bowl of water.

Heat some oil in a big pan and add the nettles plus their water. Turn them with tongs. They'll crisp up more than, say, spinach would, as they contain less water in their leaves. Once they look cooked, they're safe. Add a little salt, cook a little more, and then dump them on a cutting board and chop them. Gently heat some cream or half and half in the pan with a chopped garlic clove, and add the greens. Cook until the cream is thickened, and enjoy. They're especially good accompanied by mushrooms or eggs.

I might -- might -- consider trying something else with them if the season goes on long enough, but I'm not tired of this method yet!