Malabar Spinach

Season: Summer

Storage: Malabar spinach does not keep long, so pick only what is needed and store it in the refrigerator. It will keep for up to 5 days.

Malabar spinach has fleshy, thick leaves that are juicy and crisp with the taste of citrus and pepper. Native to the jungles of India and New Guinea, this vine loves the low elevation humid climate and thrives in Houston. Malabar spinach has a flavor very reminiscent of standard spinach. Young leaves can be used raw in salads and complement most flavors it is paired with. Older leaves take on a thicker and more succulent texture, usually lending itself to a cooked application like sauteed or added to soups and stews. 

Get local malabar spinach by joining our Farm Share or shopping at farmer’s markets, then share your favorite preparations through our Facebook page.

Malabar Spinach Curry

Recipe from Raksha’s Kitchen

Ingredients

  • 1 bunch Malabar spinach, leaves separated from the vine and finely chopped

  • 2 onions, finely chopped

  • 1 tomato, chopped

  • 6 tablespoon coconut, grated

  • 5 garlic pods, chopped

  • 3 Kashmiri red chilies

  • 1 tablespoon coriander seeds

  • 4 black peppercorns

  • 2 cloves

  • 1 marble sized ball tamarind

  • 1 tablespoon jaggery, grated

  • 2 tablespoon oil

  • salt to taste

Instructions

  • Add the chopped Basale leaves, chopped tomato and 2 tablespoon chopped onion to a pressure cooker. Add 1 cup water and pressure cook it up to 3 – 4 whistles or till it is cooked. Let the pressure get released naturally.

  • Meanwhile, heat a kadai and add 2 tablespoon oil.

  • When oil gets heated, add remaining chopped onion and fry till it turns pinkish.

  • Add garlic and fry till the raw smell of garlic goes away.

  • Add the spices – red chilies, cloves, peppercorns and coriander seeds and fry for 2 minutes.

  • Next add grated coconut and fry till the grated coconut turns brownish.

  • Switch off the gas and let this cool down.

  • After cooling, add the grated coconut and onion mixture from kadai to a grinder. Add tamarind and ½ cup water and grind to a thin gravy.

  • Now the gravy is ready.

  • The kadai will be empty. Use the same kadai and pour the gravy in it.

  • Simmer for 2 minutes and then pour the pressure-cooked vegetables in the kadai along with some water.

  • Add grated jaggery and salt to taste and simmer for 10 minutes.

Note: If you don’t have a pressure cooker, you can boil the vegetables on a stove. The gravy should be very thin. You can adjust the water content as per your choice.

Chicken Spinach Artichoke Rice Casserole

Recipe from delish

Ingredients

  • 3/4 c. basmati rice

  • 1 1/2 c. whole milk

  • 1/2 c. freshly grated Parmesan

  • 6 oz. cream cheese, cubed

  • 2 cloves garlic, minced

  • Crushed red pepper flakes

  • Kosher salt

  • Freshly ground black pepper

  • 1 rotisserie chicken, shredded (about 4 1/2 cups)

  • 2 c. fresh spinach, tightly packed

  • 1 (14-oz.) can artichoke hearts, drained and quartered

  • 2 c. shredded mozzarella, divided

Instructions

  • Preheat oven to 350°. Prepare rice according to package instructions.

  • In a medium saucepan over medium heat, combine whole milk and Parmesan. When cheese is melted, add cream cheese, garlic, and red pepper flakes and season with salt and pepper. Cook until cream cheese is melted and mixture is slightly thickened, about 4 minutes.

  • In a large bowl, stir together cooked rice, chicken, spinach, artichoke hearts, 1 cup mozzarella, and cream cheese mixture and transfer to a 9″-x-13″ baking dish. Top with remaining cheese and bake until cheese is melty and golden, 20 minutes.

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