Red Malabar Spinach
Red Malabar Spinach, part of the Spinach family has very distinct flavours. It doesn’t taste much like Spinach when its raw but it does look and taste like it when cooked. Red Malabar has a citrus peppery flavour which makes it more distinct that the regular Spinach.
1/2 lb bag
Red Malabar Spinach can be used to thicken soups, or stir fries with garlic and chili peppers. In India, the leaves and stems are used to make a curry with Jackfruit seed. It is also used in cooking with fish, made into a curry dish with yam and in Vietnam; it’s cooked with crab meat, luffa and jute to make soup.
Red Malabar Spinach is also Delish with Food Basket Mixed Greens, in wraps, wilted over pasta, sautéed in olive oil with garlic, boiled, steamed, added to stews, tofu dishes, curries, filling for quiche, savory turnovers and potpies.
It doesn’t taste much like spinach, when it’s raw, the thick fleshy leaves taste like citrus and pepper, but it does look and taste like spinach when cooked. It doesn’t wilt as quickly when cooking though and it retains its shape better in soups and stir-fries.
The green heart shaped leaves with reddish-purple vines are an excellent source of Vitamin A, Vitamin C, iron, calcium, anti-oxidants and photochemical.