From Our Farm
Malabar Spinach
Malabar spinach is a heat-loving vine with glossy, succulent leaves and tender stems. It is not true spinach, but it has a mild green flavor and a naturally silky texture that works especially well in soups, curries and stir-fries.
How it compares to Spinach and okra
It can replace spinach in many cooked dishes, but its leaves are thicker and more succulent. Like okra, it releases a gentle mucilage that thickens soups and sauces.
Storage & handling
- Choose young leaves and tender stems and discard thick, fibrous vine sections.
- Wash in several changes of water because the leaves can hold sand and grit.
- The slightly slippery texture after cutting or cooking is natural.
- Cook briefly for a fresher texture or simmer longer when you want it to thicken a soup.
3 Ways to Cook Malabar Spinach
Garlic Malabar Spinach Stir-FryA fast wok preparation that keeps the leaves bright and tender.+
Ingredients
- 1 large bunch Malabar spinach
- 1 tablespoon cooking oil
- 3 garlic cloves, sliced
- 1 teaspoon grated ginger
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil, optional
- Chile flakes to taste
Instructions
- Wash the greens thoroughly and separate tender leaves and stems from tough vine pieces.
- Cut tender stems into short sections and roughly chop large leaves.
- Heat the cooking oil in a wok over medium-high heat.
- Add the garlic and ginger and stir for about 20 seconds.
- Add the tender stems and cook for 1 minute.
- Add the leaves and soy sauce and toss for 2 to 3 minutes, until wilted.
- Finish with sesame oil and chile flakes and serve immediately.
Recipe adapted from Oh Snap! Let's Eat!
Malabar Spinach Coconut CurryA creamy coastal Indian-style curry with coconut, tomato and warm spices.+
Ingredients
- 6 cups chopped Malabar spinach leaves and tender stems
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 tomato, chopped
- 1/2 teaspoon turmeric
- 1 cup coconut milk
- 1/2 cup water
- Salt and chile to taste
Instructions
- Wash and chop the Malabar spinach, keeping tender stems.
- Heat the oil in a saucepan and add the mustard seeds.
- When the seeds begin to pop, add the onion and cook until translucent.
- Add the garlic, tomato, turmeric and chile and cook for 2 to 3 minutes.
- Add the greens, coconut milk and water.
- Cover and simmer for 8 to 12 minutes, until the stems are tender and the sauce is slightly thickened.
- Season with salt and serve with rice.
Recipe adapted from Konkani Food Recipes
Malabar Spinach, Tomato and Shrimp SoupA light Vietnamese-inspired soup that uses the leaf's silky texture to give the broth body.+
Ingredients
- 5 cups chopped Malabar spinach
- 8 ounces peeled shrimp, chopped
- 1 tablespoon cooking oil
- 2 shallots, sliced
- 2 tomatoes, cut into wedges
- 5 cups chicken or vegetable broth
- 1 tablespoon fish sauce or soy sauce
- Black pepper and sliced scallions
Instructions
- Wash the leaves and tender stems carefully and chop them.
- Heat the oil in a soup pot and cook the shallots until fragrant.
- Add the tomatoes and cook for 2 minutes.
- Pour in the broth and bring it to a gentle boil.
- Add the chopped shrimp and cook for 1 to 2 minutes.
- Add the Malabar spinach and simmer for another 3 to 5 minutes.
- Season with fish sauce or soy sauce and black pepper.
- Garnish with scallions and serve hot.
Recipe adapted from Vietnamese Canh Mong Toi Cooking Tradition
Want Malabar Spinach in your box?
Every Belle Nature CSA box is grown in Farmington, MN, harvested within 24 hours of delivery, and comes with recipes like these. Reserve your 12-week farm share for the Twin Cities.
A CSA farm in Farmington, MN delivering farm-fresh, seasonal vegetable boxes across Minneapolis, St. Paul & the Twin Cities metro.
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