Wild Greens Paté

1. 1

   Wash the nettles very, very, very well, and carefully (remembering that nettles stings are reported to cure joint pain). Wash the lamb's quarters or spinach. Clean the ramps and chop the bulbs and leaves separately.

2. 2

   Bring a 2 quart pot of water to boil and salt it with a fat pinch. Drop in the nettles and cook for a minute, then drop in the more tender lamb's quarters and/or spinach. Stir a few times and then drain, rinsing under cool water to refresh. Coarsely chop and reserve. The cooking water is full of nutrients and is tasty is stock or soup.

3. 3

   Heat the olive oil in a medium skillet and saute the ramp bulbs until they soften. Add the ramp greens, and a few stirs later, the reserved chopped greens. Add a tablespoon or so of water to smooth it out and simmer over low heat until everything is quite tender and still bright green and not terribly wet. Remove to a food processor and add the nutritional yeast (I know it smells weird, but trust me) and tamari, and pulse to a thick puree. Taste and adjust for salt and pepper, to your taste.

* Per serving · 4 servings · Values may vary.

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