Malabar spinach! At least I think that’s what those succulent leaves are in yesterday’s box. If that’s what it is, I’m very excited.
When I had more sun in my yard, I grew Malabar spinach for it’s pretty vining habit and the fact that I could go out with scissors and cut just the number of leaves I needed for whatever was on the menu that day.
Summer’s heat stops the production of a lot of green leafy vegetables, but Malabar spinach thrives in the heat. Although called “spinach” for the leaves’ resemblance to that vegetable, it’s not a spinach at all.
Widely used in southeast Asian cooking, Malabar spinach is a quick growing tropical vine that can easily reach 10 feet in length. The leaves are thicker than spinach leaves, with an almost succulent texture.
If you have space and sun to grow it in your own garden, Malabar spinach will scramble happily over a trellis and provide greens right up until the first frost. The attractive deep purple berries can be saved and sown for next year’s crop. The berries are also used as a food-safe dye. Malabar spinach-dyed Easter eggs anyone?
Malabar spinach can be eaten raw in sandwiches or salads or lightly cooked. When using it in a stir fry, add it just at the last minute and heat just enough to wilt the leaves. The sturdy leaves hold up well in the refrigerator, lasting for 4 or 5 days.
If you need some inspiration, here are two recipes we ran in the AJC over the years. The leaves can be a little mucilaginous – kind of like okra. Some folks like farmer Paula Guilbeau of Heirloom Gardens in Dahlonega like it raw. Guilbeau recommends using the larger leaves as a wrap for cold quinoa or rice salads.
Malabar Spinach Quiche
This classic combination of tomatoes, onions and greens will work just fine with regular spinach as well.
1 9-inch unbaked pie crust
3 medium tomatoes, cored and seeded, chopped
1/2 teaspoon salt
1/4 pound Malabar spinach, roughly chopped, divided
1 medium sweet onion, chopped
4 ounces shredded cheddar or Monterey Jack, divided
1 cup milk
3 eggs
Preheat oven to 350 degrees.
In a colander, toss tomatoes with salt and set aside to drain for 10 minutes. When ready to use, lightly squeeze to further reduce juice.
Sprinkle half chopped spinach over pie crust, top with drained chopped tomatoes, onions and half the cheese. Top with remainder of spinach, then cover with remaining cheese.
In a small bowl, whisk together milk and eggs. Pour over vegetables in crust. Bake for 30 minutes or until quiche has set. Allow to cool slightly before serving. May also be served cold.
Per serving: 218 calories (percent of calories from fat, 55), 9 grams protein, 16 grams carbohydrates, 2 grams fiber, 13 grams fat (6 grams saturated), 97 milligrams cholesterol, 424 milligrams sodium.
Mary Moore’s Malabar Spinach Green Drink
Mary Moore, owner of Cook’s Warehouse, adapted this recipe from one that came with her Vitamix. She’s a huge fan of Vitamix, using one at home every day for her morning smoothie and then to make soups, pestos, sauces and more. It’s the best selling blender at her shops.
1 cup grapes
1/2 cup pineapple chunks
2 cups packed, fresh Malabar spinach
1/2 ripe banana, peeled
1/2 cup water
1/2 cup ice cubes
In the jar of a Vitamix or other blender, layer grapes, pineapple, spinach, banana, water and ice, in the order listed. Cover and begin blending on the lowest setting. Slowly increase speed to highest setting. Blend for 30 seconds or until desired consistency is reached. Serve immediately.
Per serving: 167 calories (percent of calories from fat, 3), 3 grams protein, 43 grams carbohydrates, 5 grams fiber, 1 gram fat (trace saturated fat), no cholesterol, 51 milligrams sodium.