Crispy fried stinging nettles

Careful not to sting yourself, remove a cup-full of young nettle tops from the plant.

Heat a frying pan with one tablespoon of butter. When the fat begins to bubble, throw the nettles into the pan and add a pinch of salt.

Cook for two or three minutes, turning frequently until the leaves start to turn golden and crispy.

Place the nettles onto a paper towel to cool and dry.

Light, crispy and delicious, eat as a snack or serve with a main meal. Especially good on top of a spring or summer salad.