serves
2
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Use It Up Spag Bol
Watch The Full Episode Here
PG
Watch The Full Episode Here
PG
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
- 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.
- 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
