Over the last few months, I have spent many hours in the kitchen garden weeding, planting and mulching. The one thing is though, the weeds never seem to go away. So, I have come up with a way to deal with them – Eat them!
There is always an assortment of greens growing wild in my kitchen garden – kale, nasturtiums, rocket and this year self-seeded red leaf lettuce has lined the patch around the citrus tree all by itself. I am always cooking blanched and braised green. I do love mine braised with white wine, seasoned with a little salt and pepper and finished with some cream.
I'm going to get back out in the garden and see what weediness I can find.
Braised Warrigal greens with Oyster Sauce
Warrigal greens (Tetragonia Tetragonioides) is a native ground cover found in Australia, New Zealand, and eastern Asia. A little while ago, I visited an urban farm in Melbourne, their nursery was selling very small plants for $20.00 each. Mine just grows wild from a cutting someone gave me and has a spread of about two square metres.
We pick this leafy green in my harvest lunches and serve alongside beef dishes. It turns out I like it boiled and dressed with oyster sauce - just like you would find greens served at the local Chinese restaurant.
To cook your Warrigal greens