Nettle and Corn Bake

Nettle and Corn Bake is a hearty and nutritious dish that combines the earthy flavors of nettles with sweet corn, creating a delightful meal that's both satisfying and wholesome. Packed with vitamins and minerals, this paleo-friendly dish showcases the vibrant flavors of Indian cuisine.

Ingredients

• Fresh nettles - 200 grams (stems removed)
• Sweet corn (fresh or frozen) - 150 grams
• Coconut milk - 200 ml
• Almond flour - 50 grams
• Coconut oil - 2 tablespoons
• Garlic (minced) - 2 cloves
• Turmeric powder - 1 teaspoon
• Cumin powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh cilantro (chopped) - 2 tablespoons
• Lemon juice - 1 tablespoon

Steps

1. Preheat your oven to 180°C (350°F).
2. Carefully rinse the fresh nettles with gloves on to remove any dirt or insects, then blanch them in boiling water for 2 minutes. Drain and chop coarsely.
3. In a skillet, heat the coconut oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
4. Add the blanched nettles, sweet corn, turmeric, cumin, salt, and black pepper to the skillet. Stir well and cook for an additional 5 minutes.
5. In a mixing bowl, combine the coconut milk, almond flour, chopped cilantro, and lemon juice. Mix until smooth.
6. In a greased baking dish, layer the nettle and corn mixture evenly at the bottom. Pour the coconut milk mixture over the top, spreading it evenly.
7. Bake in the preheated oven for 25-30 minutes, or until the top is golden and set.
8. Remove from the oven and let it cool for a few minutes before serving. Garnish with additional cilantro if desired.

Nutrition

• Calories: 320
• Protein: 8 g
• Carbs: 30 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 22 g
• Saturated Fat: 18 g
• Unsaturated Fat: 4 g
• Water: 0.4 L

Health Benefits

• Nettles are rich in vitamins A, C, K, and B vitamins, providing a nutrient boost.
• Corn offers antioxidants and dietary fiber, promoting digestive health.

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