Put some beef dripping in a pan on a low heat. Chop up 2 or 3 potatoes and an onion, simmer them in the dripping, then pour on water to cover and add a teaspoon of tomato purée, salt, pepper and a little milk. Raise the heat. Chop up the nettles with your gloves on. Crush the potatoes against the side of the pan, then throw in the nettles and cook for a few minutes.
The nettle is ortica in Italian and ortiga in Catalan. In Puglia they sometimes find their way into a dish of pasta: Pasta colle ortiche.