I received a Tuscan cookbook a few years ago from my husband, who, I am sure had no ulterior motives! Italians have a thing about wild spring greens. They forage for them like crazy. Eating only root veggies all winter gets a bit tiresome so the new wild greens are most welcome and viewed as a tonic.
OK…the light bulb goes off! Why not substitute the stinging nettles for spinach?? I think we’ll try to make stinging nettle tagliatelle and a stinging nettle frittata. We loved them both; the pasta was beautifully green, light and delicate and made a perfect foil for the sauce, fabulous!