[Sca-cooks] Advice on a leafy green vegetable

[Susan Lin]

As long as you're not allergic to it I say use it however you want - but
that's just me.

It's a green leaf vegetable that seems to be available in a multitude of
countries.  Give it a try and see how it works in some of the recipes you
want.

We seem to take into consideration all manner of "current" conditions
(gluten free, allergies, etc.) so I don't see why this would be any
different.  I consider this a fine use of the "Creative" part of our name.

Shoshanna

On Fri, Aug 14, 2009 at 9:59 AM, Pixel, Goddess and Queen <
pixel at hundred-acre-wood.com> wrote:

>
> At my farmer's market (which has a large proportion of Hmong farmers) I can
> get "Chinese spinach". I looked it up and apparently this is also known as
> Malabar spinach, Basella alba.
>
> http://en.wikipedia.org/wiki/Basella_alba
>
> I can find Asian recipes for it without a problem. My question is, what can
> I do with it in medieval cooking? I cannot eat true spinach unless it is
> cooked to goo (like in palak paneer, for instance) so that whatever I am
> allergic to is destroyed. The problem this creates is that I can't have any
> of the lovely tarts or salads that contain spinach because they aren't
> cooked enough. So, can I use this as a spinach substitute or am I better off
> using Swiss chard instead?
>
> Many thanks,
>
> Margaret FitzWilliam
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