Green Curry Chicken Thighs with Cauliflower, Nettles, and Toasted Rice

2 thoughts on “Green Curry Chicken Thighs with Cauliflower, Nettles, and Toasted Rice”

  1. I’m not familiar with eating nettles. Anything particular about them to bear in mind, and would any somewhat bitter green be a substiture?

    1. The only thing to bear in mind about nettles is to handle them without actually touching them, that is, with tongs or rubber gloves, until they’re blanched. Once cooked, they’re not particularly bitter at all. Dandelion (more bitter), watercress, or some such can substitute for that foraged greens taste.

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