I am not trying to poison you, you can actually eat Courgette leaves. In fact, in Italy they call some leaves TENERUMI, and there’s a popular soup made out of it. Tried and tested in the Coll View kitchen is my version of it.
Tireeumi (Italian Style)
3 large courgette leaves (or squash leaves)
1 clove garlic
- Cut courgette leaves from stem. Set stems aside. Roughly chop courgette leaves.
- Boil for two to five minutes until wilted. Drain and set aside. Chop stems, onions and garlic and
- Saute in olive oil until soft. Chop tomatoes (remove seeds). Add wilted courgette leaves and tomatoes to the pan. Season with salt and pepper. Saute for 3 minutes.
- Add 1 pint boiling water, stir. Break spaghetti in 3 and add salt and pepper to your taste
- Once spaghetti is al dente, add a generous helping of parmesan and allow pasta to finish cooking. Keep stirring.
- Serve with grated parmesan and fresh coriander as garnish (or a courgette flower if you feel fancy).
Enjoy! It’s even better with crusty bread on the side (but I’m on a diet…)