Just a once a year thing for me. An eggs Florentine meal for breakfast and a side of nettle greens at dinner (usually with a ribeye steak). For the breakfast meal I’ll pick a bunch, boil and drain, sauté in butter then stack onto the muffin. For the dinner, pick a bunch, sauté in butter, then serve on the side with slivered sweet onion and diced buckboard bacon. Salt and pepper. Here’s a pic of last years breakfast and dinner.
