Get out your garden gloves (and something long-sleeved, preferably) for this task.
I plunged my nettles, hands gloved, into a pot of boiling water for 1 minute, drained them over a bucket, then squeezed them almost dry. I replaced the spices with a palmful of parsley and another of rocket, but that's the only tinkering I did. It tastes vital and green - very - and is very, very good. Less splendid the next day, but only because its deep, grass green fades a little on standing.
Any more nettle ideas?