1 lb stinging nettles
2 Tbsp olive oil
1 large shallot, sliced lengthwise and thinly sliced
1 tsp kosher salt
4 medium garlic cloves, minced
1/2 cup water
Zest of 1 medium lemon
Juice of 1/2 medium lemon
Wearing thick rubber gloves, clean the nettles by soaking them several times under cold running water, then drain. (Do not touch raw nettles with your bare hands. If you do not have rubber gloves, use tongs to handle the nettles.) Separate the tender leaves from the tough stems, discarding the stems. (Use scissors for this process if you don’t have protective rubber gloves.)
Heat the oil in a large frying pan over medium heat until shimmering. Add the shallots and salt and cook, stirring occasionally, for about 2 minutes. Add the garlic and cook until the shallots have softened, about 2 minutes more.
Using tongs, add half of the nettles and the water to the pan. Cook, stirring often, until the nettles have begun to wilt, about 2 minutes. Add the remaining nettles and cook, stirring often, until wilted, about 3 minutes more. (Add more water a tablespoon at a time if the pan becomes too dry.)
Remove the pan from heat. Stir in the lemon zest and juice. Season with salt and freshly ground black pepper and serve.