How To Cook Malabar Spinach - How To Cook. Be sure to water it well and keep it moist. Work in batches if needed.
Malabar Spinach Soup Eat With Emily
Wrap the leaves in the towel and put them in the plastic bags. Steam the spinach until the leaves are tender and slightly wilted, 1 to 2 minutes depending on the type of spinach. This vegetable may also be referred to as alogbati, ceylon spinach, saan choy, mong toi, mong. I'll show you a super easy soup and curry! Cuttings can also be rooted in water. Open the lid and finally add malabar spinach leaves. Malabar spinach harvesting has a lengthy season since snipping it back will only encourage more growth. This is possibly our favorite use for malabar spinach. After draining out the hot water, immediately put the spinach in a separate stockpot filled with ice. Flowers make way for a profusion of dark purple berries.
Malabar spinach, also called mong toi, originates in india, where it readily grows on vines. It prefers elevations of 1,500 ft or higher, but i grew it in minnesota (728 ft) and it did fine. When it gets cooked however it is moist and sticky, overlooking the malabar spinach could turn it into slime. To boil spinach, start by placing the greens in a medium stockpot. Fill a large bowl with cold water and submerse the spinach in it to wash the leaves. Add spinach to the pot, cover and boil the water until steam is formed. Work in batches if needed. It can be made into a conventional green side dish to accompany meat or fish. Chop it up, and toss it into any cooked dish that calls for spinach, chard, or other wild/hearty green. Fresh leaves should be stored in the refrigerator and can be kept for 6 to 8 days. I soak my seeds overnight to give them a head start.
