“Wild Man” Steve Brills was a professional chef before he took to the wilds of New York to teach people about wild edibles. During my recent interview with him, he passed me this recipe by memory.
Steve Brills' Stinging Nettle With Tamari and Garlic
Wash off nettles (wearing gloves if necessary). Shake off excess water, chop into bite size pieces.
Cook them in a large frying pan without oil or water (the water that clings to the leaves is enough to cook them). 10-15 minutes. If using real bacon, fry until crisp, set on a paper towel, then chop.
While cooking, sauté garlic and vegan bacon bits (if using) in olive oil. As soon as the garlic turns lightly brown, throw in some tamari and real bacon (if using). Combine with the nettles and serve.