Cut only the top 6 leaves. These should be young and new. Cut about 24 top leaves (each have about six leaves).
In a sauce pan with a lid, sauté 2-3 Tablespoons of olive oil or butter and 2 cloves of garlic minced. Add the nettles and sauté for 30 seconds stirring and mixing in the oil and garlic. Sprinkle on 2 Tablespoons water and cover the nettles with the lid. Turn the flame to low and allow to cook for about 7 minutes.
I love this green mixture with a poached egg!