Simply make a congee (which is just rice simmered in broth), add in your stinging nettles at the end of the simmering and season it to taste with any of the common congee seasonings listed in the ingredients. Delicious and medicinal!
Fresh chiles or chile flakes or chile sauce,such as sriracha
Bring the rice to a boil in the broth and immediately reduce the heat to a very gentle simmer. Cover and continue simmering for 60-90 minutes, stirring frequently to prevent sticking, until rice breaks down and forms a porridge-like consistency. This can be thick or thin, depending on how you like it. Add a little less broth or simmer it a little longer with the cover off for a thicker consistency or vice versa.
When the congee is ready, simply add the nettles and simmer another 5 minutes or so until they're fully wilted. They will lose their sting when exposed to heat and are safe to consume.
Ladle congee into individual bowls and add any seasonings, in any combination you want, to taste.