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