Tetragonia tetragonoides
Common Names: Warrigal Greens, NZ spinach
(It also grows in New Zealand)
This is a herb with arrow shaped leaves.
Photo courtesy Dot Crane Warrigal Greens have a spinach flavour.
Their uses are as for spinach & Asian greens.
They are also used in quiches and stuffings.
However, caution must be taken. Like some other edible plants,
Warrigal Greens have a high oxalate concentration.
Only leaves and young stems should be eaten and
these both should be blanched for 3 minutes to
remove soluble oxalates, and the water discarded.
WARRIGAL GREENS PIE (rice base)
Rice (extra tasty if rice is cooked in coconut cream)
(we use coconut milk powder and add it to the rice as
it is being cooked in the microwave - not low-fat but delicious)
Greased dish - I used an oval dish 27 cm x 19 cm and 5 cm deep.
4 eggs, beaten with 1/2 cup low-fat milk
grated low fat cheese
blanched warrigal green leaves
Put a layer of rice into the bottom of the dish,
patting down firmly until layer is about 2 cm thick
Cover rice with a thick layer of fat-reduced grated cheese
Then place a layer of blanched Warrigal Greens so cheese
is completely covered.
Pour over the eggs beaten with low-fat milk
Add another layer of grated low-fat cheese to finish off.
We cooked it in the microwave for 5 minutes on high and
10 minutes on medium.
It was delicious both hot and cold.
I garnished with lemon myrtle leaves and flowers and
native hibiscus blooms.
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