Tofino Recipe: Wildfoods - Nettle Pudding
by Adam Buskard, Tofino
Nettle Pudding
To 1 gallon of young Nettle tops, thoroughly washed, add 2 good-sized leeks or onions, 2 heads of broccoli or small cabbage, or Brussels sprouts, and 1/4 lb. of rice.
Clean the vegetables well; chop the broccoli and leeks and mix with the Nettles. Place all together in a muslin bag, alternately with the rice, and tie tightly.
Boil in salted water, long enough to cook the vegetables, the time varying according to the tenderness or other vise of the greens.
Serve with gravy or melted butter.
These quantities are sufficient for six persons
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Tofino Recipe: Nettle pudding recipe with nettle tops, leeks and broccoli, a wildfoods article from Tofino Time Magazine
