400 g of fresh nettles
2-3 sprigs of fresh onion
2-3 tablespoons fresh parsley
1 teaspoon dried mint
2 tablespoons flour (full grain, rye, oats or other)
Salt and pepper
Grapeseed oil and butter
Wash the nettles and cut away the footstalks. Cut the nettle leaves into strips. Saute the onion in a saucepan (finely chopped) along with the nettles. Cover the pan to simmer more than fry. Add a sip of boiling water.
When greens lose half their volume, sprinkle with flour and paprika. Stir vigorously. Dilute with a cup of hot water. Season with salt, pepper, parsley and mint.
Let the stew simmer for 20 minutes. Perfume towards the end with a piece of butter.
Serve the nettle stew hot, topped with cubes of feta cheese and freshly roasted walnuts.