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24 May - 10:56 pm NZ
Wash fresh karengo in fresh water and pick over the blades to remove any sand and small animals. Pinch off and discard the holdfast (point where
seaweed attaches to rock), and either tear the blades into palm-sized pieces or shred them more finely with a knife. Place the karengo in a shallow oven-proof dish and drizzle with olive oil. Sprinkle with a crushed clove of garlic and the juice of an orange, and toss to mix.
Bake at 180 degrees for 20 minutes (thicker species may take longer) or until the lower layers in the dish are softened, with a slightly crispy finish to the top.
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