Bring the water in the saucepan back to a boil. Add the nettles and blanch for 1 minute (10 seconds if using spinach). Drain and refresh in ice water, then drain and squeeze dry. Coarsely chop the nettles and add to the chard stems, along with the parsley, sorrel, chives, zucchini, lovage, thyme, garlic, Pecorino, bread crumbs and 4 tablespoons of the olive oil. Season with salt and pepper and gently toss.