Warrigal greens is native to Australia, New Zealand and the Pacific Island. They are easy to grow, don’t need much maintenance and they make good ground covers. Being native, they are hardy and drought tolerant. The heart shaped leaves are very succulent and taste like spinach but with a more robust flavour. Use Warrigal greens in cooking like spinach. Use only the leaves and blanch them in water prior to cooking to get rid of the naturally occurring oxalic acid.
I love blanched Warrigal greens with a simple tahini dressing:
- A big bunch of Warrigal greens, washed and blanched for about 5 minutes
Place on a serving dish and set aside and make the tahini dressing:
- 3 tablespoons tahini
- 2 tablespoons sesame oil
- 1 tablespoon chilli oil
- 1 teaspoon raw brown sugar
- Juice of half a lemon
- A pinch of salt
Place all ingredients and a bowl and whisk with an eggbeater to a smooth consistency and drizzle over the Warrigal greens and serve immediately with crusty bread or linguine.
Warrigal green seeds can be ordered from: www.edenseeds.com.au
You can substitute Warrigal greens with water spinach or better known as “kangkung.”
Happy cooking ……