Most of us are aware of the edible, spinachy-looking plant that grows in abundance around the sandy soil in the Bays but how many of us have actually tried eating it?
Lisa Atkins and Alan Yuille recommend the following:
ALAN’s RECIPE
Wash and blanch leaves with boiling water. Wring dry. Chop into small pieces, add olive oil garlic and a little soy sauce.
LISA’s RECIPE
Wash Warrigal leaves
Heat oil in pan, add chopped garlic and stir until fragrant (but not browned) add
Warrigal leaves and toss until just wilted. Grind over pepper berries or black pepper and serve.