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Warrigal greens as a side dish

A close-up of a green vegetable in a pan.
This is the most basic way to cook our native spinach-like greens. It can be adapted for use with any set of flavours, such as Asian, Mediterranean, etc. My mother liked them tossed with nutmeg, in the English style.
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Ingredients
  

  • About 100g of greens per person
  • Infused oil/s
  • Herbs spices, salts

Instructions
 

  • Strip leaves off stem. The top 5-10cm of the stem can be eaten if it’s young and crisp.
  • Ensure all seed cases are removed.
  • Place leaves in a bowl or saucepan
  • Pour boiling water to cover leaves and either boil or leave to sit for 1-2 minutes.
  • Drain water. Note: water can be re-used on garden, but don’t re-use for cooking.
  • Toss leaves with flavourings such as oils, herbs/spices, or sauces.
  • Serve immediately.

Suggestions:

  • * Nutmeg for a very traditional English flavour.
  • * Oyster sauce for a Cantonese flavour.
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