Hi Sam,
yes, they're at their best right now, I'm feasting!

I eat them with semi-hardboiled eggs (recommended), so first I put those
on the burner.
Then I heat olive oil in a wok and just dump the nettles in straight from the bag
and keep turning them til they're wilted.
Then I pour in about a cup of water (hiss, sputter), turn down the heat
to simmer.
When the eggs are done (4.5 min + warming up) so is my lunch or, tonight, dinner.
I don't think they need anything but salt.

This year I'm really going to take the time to freeze a bunch.
Come January I'm desperate for them and it's a long wait.

I also recently made some garlic mustard pesto. Not as good as basil, but really not bad.
Quite an energy punch too.
I used the taproots as well as the leaves.
I don't see why you couldn't make dandelion leaf pesto as well.

Bon appetit!