We have been talking about foraging a lot lately, in this post, we share three recipes for our favourite foraged vegetable, Warrigal Greens.

Ilaria’s Warrigal Greens and Dandelion sformato

Wash and spin dry your greens. Cut them in a thin chiffonade. Put them in a pan with nothing and wilt for a few minutes. Poor a glass of Chateu Tanunda Dahlitz 2019 Merlot for the cook. Mix the greens with ricotta, parmesan, tiny bit of salt, pepper and nutmeg. Put in a casserole lined with baking paper and bake at 160 for about 20 minutes. Drink merlot. Gently cook a few sage leaves in olive oil. Assemble.

Kesty’s Quick Stir Fry Warrigal

Chop the warrigal greens, tomatoes and garlic
Heat oil over medium heat
Sauté garlic until fragrant
Add warrigal greens
Add a little water just to cover the warrigal greens (this will keep the warrigal greens moist)
Add chopped tomatoes
All salt (pepper and garlic powder if you like)
Stir for a few minutes until fragrant
Serve, garnish with pine nuts or fresh tomatoes or even leftover chicken

Marty’s Warrigal Pie

Wash and dry greens. Chop with garlic, onion, salt and pepper. Add fetta or ricotta to taste. Add lemon zest, salt and pepper. Mix and throw in a few grains of rice to absorb moisture. Line tin with puff pastry, add mix, top with another layer of puff pastry. Bake for 30 minutes at 180.