Malabar Spinach
Malabar spinach is a heat-loving vine with thick, succulent leaves used in Asian and Indian cooking. Learn how to cook this spinach substitute.
Storage
Store unwashed in a plastic bag in the refrigerator. The thick leaves hold up better than regular spinach but still prefer humidity. Keep away from the coldest part of the fridge.
Keeps For
About 14 days when farm-fresh. The leaves can get a little slimy on the surface but still cook up fine.
Flavor Profile
Mild, slightly grassy flavor similar to spinach but with thicker, more succulent leaves. Raw leaves have a mucilaginous quality like okra. Cooking eliminates the sliminess and creates a pleasant meaty texture that holds its shape better than regular spinach.
How to Prep
Wash well and remove tough stems, keeping tender stems attached to leaves. Larger leaves can be torn or chopped. No need to blanch—the thick leaves hold up well to direct heat. If using raw in salads, stick to young, tender leaves.
Ways to Cook
- 1 Stir-fry with ginger and garlic for a simple side dish
- 2 Add to curries and dals where it thickens the sauce naturally
- 3 Cook into soups as they do in Filipino and Vietnamese cuisines
- 4 Substitute for spinach in any cooked recipe
- 5 Wilt into stir-fries with mushrooms and soy sauce
- 6 Make fritters by coating leaves in chickpea batter and frying
- 7 Add young leaves to salads for a mild, succulent crunch
Pairs Well With
Good to Know
The mucilaginous texture of raw leaves puts some people off—cooking eliminates it. The leaves stain purple from the stems when bruised. Use quickly in hot weather as it wilts faster than it looks.
Did You Know?
Despite its name, Malabar spinach is not related to true spinach. It's a tropical vine from Asia that thrives in heat when regular spinach bolts. It has three times more vitamin C than spinach.