On this election day, I thought it would be fitting to post something decisively Australian (especially as many of us are wondering to which shores we might flee, if the outcome is very bad). I’ve been so impressed by the number of beaches we’ve stopped at that have warrigal greens growing by the foreshore. They are a spinach-like plant, indigenous to Australia, and grow profusely along the east coast (and possibly further afield, though I haven’t wandered far enough west to know). I grew them at home from seed given to me, and now find them sprouting up un-encouraged. I used them in a peanut and lime tofu and soba noodle curry a little while back. Here’s what they look like.
Last week I found a good patch of warrigal greens at a sunny beach, growing away from a pathway, and picked a few leaves for cooking. It’s best to blanch or partially cook them, rather than eat them raw, as warrigal greens have high levels of oxalic acid. (Though you can eat the small leafy tips raw with no problem, and these are yummy in salads.) More here for anyone interested in growing their own warrigal greens. Far and away one of the easiest food plants I have grown.
I’ve also been waiting for the right recipe to share a little parcel of goodness that came my way a couple of months ago. After I posted a recipe using Australian pepperberries, some bush friends in Victoria (with a vegie garden I envy very much) sent me a lovely surprise little post-pack of their home grown pepperberries. Thanks Cathy! Pepperberries (botanical name Tasmannia lanceolata) have such a wonderfully fruity, tongue-zinging flavour. And true to their name, add a deep berry tint to food. Native pepper can be used in place of regular black pepper at the table (just bung them in your grinder), or in dishes as you would with other types of pepper. But be warned: they give quite a kick. You can source them in foodie-type stores, or, if you live in temperate climes, direct from producers.
The greens became a delish side dish for barbecued roo and coal-roasted jacket potatoes. I tossed them in a wok with red cabbage (we finally used up the last of the cabbage, two and a half weeks into our travels!) over flame, and added lots of lemon and ground pepperberries. If I’d been a bit more organised, I would have thrown in a couple of cloves of chopped garlic, so have suggested this in the recipe below.
I’ve never seen warrigal greens at markets, so I’d suggest heading to the beach and having a look around. You could substitute spinach, or any other leafy green/Asian green. You could also add kick with a bit of chilli. Or here’s a thought – bulk it up into a ‘fried rice’ with some extra vegies or egg and leftover rice. Or just leave it as is – a simple side for meat, fish or grains. Find pepperberries at foodie-type stores and add to your grinder.
leaves from 5-8 stems warrigal greens
1/8 red cabbage, cut thinly
juice of 1 lemon
2 cloves garlic, finely chopped
dried pepperberries, ground, to taste
splash olive oil
Give the warrigal greens a good wash – they are likely to be very salty if gathered beachside. Heat some oil in a medium-hot wok, add garlic and stirfry for a minute. Add greens and cabbage and stirfry for a minute or two, or until vibrantly coloured and wilted. Add lemon juice and pepper and serve.
Serves 2-3.
just the picture made me drool! never tried warrigal greens, i should!