Cooked Warrigal Greens
by Kate Heyhoe
Makes 2 cups
1 pound fresh warrigal greens
Use only the leaves and small buds of the greens, discarding the stems. Bring a large pot of salted water to a rolling boil. Drop in the greens, pressing them down to submerge completely. After the water returns to a boil, cook the greens for 1 to 2 minutes for a pasta sauce or salad. If serving greens as a side dish (tossed in butter or oil), cook for 4 minutes. Drain. If not using the greens immediately, rinse under cold water and drain, then refrigerate until ready to use and reheat in a microwave or skillet. (Greens may be cooked a day in advance.)
Recipes
Aussie Alfredo with Warrigal Greens
Kate's Global Kitchen for October 2002:
10/04/02 Ukrainian Mushroom Feasts
10/11/02 Tarka, Ghee and Me: Quick Warm Ups with Indian Spices
10/18/02 New Zealand Spinach, or Bushy Warrigal Greens
10/25/02 Taking the Pumpkin Out of the Pie
Copyright © 2002, Kate Heyhoe. All rights reserved.
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This page created October 2002
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