We live walking distance to a great community garden and often head down there on a Sunday afternoon for a wander (and sometimes a beer.) Last weekend we came across a garden bed full of Warrigal Greens which reminded me of Tricia’s post about this plant. Dave had a chat to one of the gardeners about it and was told to take a bunch home. So tonight, inspired by Tricia, I cooked a pumpkin, potato, feta and native spinach frittata loosely based on this recipe.
Here are the greens all ready for blanching to remove the toxic oxalates.
Once blanched I squeezed out the excess water as you would with spinach. I cooked some butternut pumpkin and potato in the microwave, fried some onion in a pan, crumbled some feta and whisked up 8 eggs and some milk. Then I chucked it all in one of the two(!) new quiche dishes I got for Christmas.
I baked it at 230 degrees c for a bit over half an hour but our oven is on the cool side. When it came out it was nice and brown on top and smelt amazing. Even Lillian asked what was smelling so good, and better still she actually ate some of it.
Yummo. I think we’ll be taking some Warrigal Greens home again next time we visit the garden.
Looks delicious Madeline!
I’ve only harvested it from mangrove and salt marsh areas. It has a delicious salty flavour which is perfect for egg dishes. Does it still have that salty flavour when its not gowing in salty conditions?
Yummo! Thanks for sharing, I’ll keep this idea & try it out soon
Ooooh I love warrigal greens! We grew it at the other house – accidentally… We brought home a load of seaweed for the garden and a couple of weeks later, there it was! Only thing is, I think it’s illegal to collect it from the wild? That’s what I was always told anyway.
But, yummy, love it so much! It’s yummy sauteed in butter, too.