- 16 cups fresh nettles
- 2 tablespoons butter
- 3 shallots, chopped
- 1/3 cup heavy whipping cream
- salt and ground black pepper to taste
- 1/4 cup grated Parmesan cheese
- Bring a large pot of salted water to a boil. Add nettles; cook until wilted, about 4 minutes. Drain, reserving cooking water.
- Transfer drained nettles to a blender; blend until smooth.
- Melt butter in a large skillet over medium-low heat. Add shallots; cook and stir until very soft, about 10 minutes. Stir in heavy cream, salt, and pepper. Simmer until cream coats the back of a spoon, about 2 minutes. Stir in Parmesan cheese and blended nettles until well-combined.