Four ingredients are available in abundance in my garden at the moment. I gave my lemon tree a severe pruning and had a resulting tub of lemons. The warrigal greens and parsley had to be chopped back before the brown snake comes out of hibernation and I discovered another area of onion weed (aka three cornered leek) which I dug out. What to do with them all?
I make heaps of Staffordshire frying greens when the parsley and warrigal greens are in a growing frenzy then freeze it in portion-size lumps for when I need it.
Ingredients
1 bunch of spinach, warrigal greens or similar green vegetable
1 bunch of parsley
1 big bunch of spring onions, leeks or onion weed
2-3 tablespoons olive oil
1 tablespoon butter (optional)
salt and pepper (optional)
lemon juice (optional)
You can alter the amounts of each ingredient depending on what you have available in the garden and to suit your taste.
Method
Blanch the warrigal greens etc, drain and chop.
Chop the parsley and onions. Sauté them to soften them and then add the warrigal greens.
Add pepper and salt to taste.
Cook covered for about 15 minutes.
Uncover and cook to your preferred consistency – about another 15 minutes.
Check the seasoning, add lemon juice if desired, and serve.
Version with egg
Extra ingredients
vegetable stock
cumin
chopped preserved lemon (about ¼ lemon per portion) – or lemon zest
eggs
feta
zaatar, dukkah or similar spice and nut mix
Method
With the Staffordshire frying greens, stir through the vegetable stock, cumin and lemon and cook a little longer to reduce the stock.
Make indentations into the mix and crack an egg into each. Sprinkle crumbled or chopped feta around, cover the pan and cook the eggs to your liking.
Serve on toast with a sprinkling of zaatar.
Version with yoghurt
Extra ingredients
1 cup yoghurt
½ teaspoon garam marsala
chili powder if you like
1 clove garlic, crushed
½-1 teaspoon toasted, partly crushed cumin seeds
pinch of salt
Method
Mix the yoghurt with the crushed garlic, salt and garam marsala.
Spread on top of the Staffordshire frying greens.
Top with toasted cumin seeds.
Serve as a dip or as an accompaniment for curries.
Author
Pam Jenkins
Diamond Creek