Warrigal greens can be harvested all year round.
This recipe was tested several times in the Montmorency Primary School’s Stephanie Alexander’s kitchen in 2010 and 2011.
Makes 4 medium sized pizzas
Ingredients
100g Warrigal greens (about 50g of just the leaves)
¾ cup pasta sauce
4 cloves garlic
2 cups grated cheese
6 tablespoons olive oil
1 teaspoon salt
½ teaspoon chilli paste
2 tablespoons parsley
3 tablespoons sweet basil
2 tablespoons oregano
4 large pitta breads (optional – or make your own pizza dough to make 4 large pizzas)
Method
Pre-heat oven to 200°C.
Place water and salt in saucepan and place on heat to boil.
Remove warrigal green leaves from stems.
When water is boiling, places leave into boiling water.
Boil for 5 minutes.
While waiting:
Place pitta bread pizza bases onto pizza trays.
Spread bases with the pasta sauce (share amongst all 4 bases).
Grate the cheese.
Spread about 1½ cups of cheese over the 4 bases (leaving about ½ cup of cheese aside for later).
When Warrigal greens are cooked, drain well or spin in a salad spinner – try to remove as much of the eater as possible (to avoid oil splashing later).
Slightly heat 2 tablespoons of olive oil over medium heat.
Tear or chop the Warrigal greens.
Add garlic and chilli to warmed oil in pan
As soon as you can smell the aroma (usually after about 2 minutes), add the Warrigal greens.
Use the wooden spoon, mix well and sautee (soften) for 1 minute.
Tip contents of pan into a bowl.
Chop parsley, basil and oregano in garlic chopper or tear by hand.
Use tongs or a spoon, scatter contents of Warrigal leaves bowl onto pizza bases.
Scatter pizzas with herbs and left over cheese.