Warrigal greens are high in oxalic acid – and poisonous raw in large quantities – so need to be properly cooked first before eating. We blanch our leaves first in boiling water for a few minutes and then refresh before draining, and then using.
Foraged bush tucker food: Warrigal greens
Recipe source: adapted from a recipe by Bill Granger in Sunday Life Magazine
Makes: 2 large pizzas
Equipment:
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Ingredients:
For the pizza base:
For the pizza topping:
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What to do:
For the pizza base, in advance:
- Put the flour, yeast, sugar and salt into the bowl of the stand mixer and stir to combine. Make a well in the centre and pour in 1½ cups of tepid water. Turn mixer on and knead for 10 minutes until smooth and elastic.
- Turn out onto your work surface and knead by hand for another minute or so, then place in a lightly oiled bowl and cover with plastic wrap. Leave for an hour until doubled in size.
To make the topping:
- Half fill the stockpot with water and set to boil. Wash and shake the Warrigal greens dry, then when the water is boiling, add the greens and blanch for 3 minutes. Drain and refresh in a big bowl of cold water, then drain again.
- Wash the kale then slice the leaves from the stalks, and chop into ribbons. Peel and thinly slice the garlic.
- Heat the olive oil in the frying pan & gently cook the garlicand sizzle for a minute until fragrant. Add the kale ribbons and toss to coat in the oil. Pour in a cup of hot water and a teaspoon of bouillon and cook the kale gently until most of the liquid has evaporated and the leaves have wilted. Add in the Warrigal greens and toss to coat in the oil for one minute.
- Toss in the butter and chilli flakes and shake the pan to coat the leaves. Set aside.
Assembling the pizza:
- Preheat the oven to 200C.
- Brush the baking trays all over with a little olive oil.
- With the dough still in the bowl, punch any air out, then divide into two and roll them out on a lightly floured surface. Transfer to the greased trays, pressing and pushing the dough into the corners using the palm of your hands.
- Measure out the crème fraîche and dolcelatte.
- Spoon the crème fraîcheover the pizza bases, then top with the Warrigal greens mix and chunks of dolcelatte.
- Wash the rocket in a few changes of cold water and then spin it dry. Chop any large leaves into smaller ribbons. Reserve until the pizzas are cooked.
Baking the pizza:
- Drizzle generously with olive oil and bake for 15-20 minutes until cooked through.
- Use this time to make the dough for the next class if needed.
- You may want to slip the pizza off the trays onto the rack for the last few minutes, so that you get a really crusty base.
- Once the pizzasare done, transfer them to the large wooden board using the wide egg lifter.
- Cut the pizzas crossways into small squares, and divide onto serving plates.
- Sprinkle with rocket leaves and serve.
- Yum!
Notes:What are Warrigal greens like and where do they grow? What is crème fraîche? What is dolcelatte and what does its name mean?
The Bondi Cook 