My favourite green is Agretti, which doesn’t grow in Australia but grows in Europe. I love eating it when I visit Greece (it’s called Almira there). I’ve been thinking a lot about Greece and since I don’t have Almira, I picked some Warrigal greens (also known as NZ spinach) when I took the kids to the beach yesterday.  While they don’t taste like Agretti, they’re similar because they’re both succulents.

Warrigal greens grow abundantly by the seaside year round where we live and make a great affordable meal. I blanched the greens and then put them in an ice bath. Then I infused some olive oil with garlic and chilli and cooked some salty spaghetti. The trick is to emulsify the oil with some reserved pasta water to create a glossy bowl of spaghetti with a thick-ish sauce coating. It’s best enjoyed with a cold glass of wine.

I really enjoyed this simple meal after a morning at the beach and even during these uncertain times, a cheap bowl of pasta bring so much happiness 💙