Step 1

Bring a pot of lightly salted water to a boil and blanch the nettles and ramp leaves until tender, a minute or so depending on how old yours are. Don't cook them to mush.

Step 2

Refresh the nettles in cold water to preserve their color, then squeeze dry as well as you can.

Step 3

Take half the greens and puree in a blender with the eggs, fish sauce, pepper and cumin until smooth, then drizzle in the oil. Taste a tiny bit with your pinky--you should taste a touch of black pepper and it should be seasoned. When in doubt, season it a little more than you normally would, especially if you're going to serve it at room temperature. Pour the mixture into a bowl, chop the remaining greens fine and add them, along with the cheese to taste.

Step 4

Pour the mixture into an oiled pan, like a 8 inch cast iron skillet, and bake at 325 for 15 minutes or until just cooked through.

Step 5

Cool a bit and serve garnished with more olive oil and pepper. It's good served warm or room temp.