Warrigal seethe with Bolognese

"This is something you can serve with almost anything and we use it for quick veggies with high flavour. I use the top tip of the greens at this time of year to avoid stringiness."

Warrigal seethe with Bolognese Credit: Adam Liaw

• serves

  2

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

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Ingredients

• 100 ml extra virgin olive oil
• 2 onions, finely chopped
• 2 garlic cloves, finely chopped
• 500 g picked warrigal greens
• salt and black pepper, to taste
• 500 g leftover Bolognese sauce, heated
• toasted bread, to serve

Instructions

1. Heat the olive oil in a large frying pan over medium heat. Add the onion and cook for 6-7 minutes or until softened. Add the garlic and cook for another few minutes or until fragrant.
2. Add the warrigal greens and stir until wilted. Season to taste, then serve with the hot Bolognese sauce and toasted bread.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Use It Up Spag Bol

Watch The Full Episode Here

PG

Watch The Full Episode Here

PG