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Warrigal greens
Garlic native spinach
Native spinach, blanched and sautéed with garlic
Warrigal greens grow wild along the beaches and estuaries of the New South Wales and Queensland coast and were cooked by Aboriginal people long before Captain Cook's crew ate them to fight scurvy. The thick, triangular leaves taste like a salty, more robust spinach. They hold oxalates, so they must be blanched briefly and the water thrown away before cooking. Sautéed with garlic and lemon they make a quick side for grilled fish or barramundi. A common mistake is skipping the blanch; the leaves taste bitter and are not good for you raw. Chef's tip: use tender tips only and discard woody stems.
- Total time
- 13 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 14 oz warrigal greens, tender tipsor spinach
- 2 tbsp olive oil
- 2 cloves garlicsliced
- 1 pinch chilli flakes
- 1 tbsp lemon juice
- ¼ tsp salt
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Method
0/4 doneStep 1: Wash the 14 oz warrigal greens, tender tips well and pick off any thick stems.
2 minStep 2: Blanch in a large pan of boiling water for 2–3 minutes, then drain and throw the water away. Rinse under cold water and squeeze gently.
3 minStep 3: Heat 2 tbsp olive oil in a frying pan over a medium heat and fry 2 cloves garlic and 1 pinch chilli flakes for 1 minute until golden. Add the greens and toss for 2 minutes until hot.
3 minStep 4: Season with 1 tbsp lemon juice and ¼ tsp salt and serve straight away.
1 min
Nutrition per serving
- Calories
- 70 kcal
- Protein
- 2 g
- Carbs
- 3 g
- Fat
- 6 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does warrigal greens take?
- About 13 minutes in total: 5 minutes to prepare and 8 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of lemon juice?
- Lime juice, same amount.
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