August 18, 2020
4c Malabar Spinach Leaves
3T Peanut Oil
3 Garlic Cloves, Finely Chopped
.5 inch Ginger Root, Peeled and Finely Chopped
1 Red Chili Pepper, Seeded and Slivered Lengthwise
1 3/4c Cream of Coconut
1/4c Lime Juice
1 Scallion, Sliced Into Thin Rings Including Green Tops
4 Fresh Kaffir Lime Leaves
Gently Saute the garlic, ginger, and chili in the oil for a few minutes, then stir in the greens and cook until they are wilted through. Drain off excess liquid.
Combine the remaining ingredients in a medium-sized, heavy-bottomed saucepan and heat to a bare simmer, stirring constantly. Do not let boil.
Add the cooked greens and mix. Serve warm over rice.
Malabar Spinach is actually not spinach at all. It’s not even related! Well, OK, it’s distantly related, but it doesn’t taste much like spinach at all. When it’s raw Malabar spinach has very fleshy, thick leaves that are juicy and crisp with tastes of citrus and pepper. When cooked, though, Malabar spinach does look and taste a lot more like regular spinach. It doesn’t wilt as fast, though, and it holds up better in soups and stir-fries.
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