Collect the freshly collected nettle tips (with gloves if necessary) in a place where there are low-pollutant plants and then wash and blanch them at home. Then twist the nettles through a wolf and add water, and season with salt and pepper, like spinach, then cook until soft.
From the bacon and the onion, as well as the flour, an onion-bacon melt is made and this is then given to the vegetables and then cooked.
If you want, you can add a plupp, like with spinach, made from sour cream or sour cream.
My father once cooked it as an alternative to spinach in the 1960s with the note: We often had that to eat after the war.
Today it is known that the nettle contains more iron than spinach!
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