[Sca-cooks] Advice on a leafy green vegetable

[Susan Fox]

I don't see why not.  Many of these recipes just say "spinach or other 
greens" anyway.  As long as it's neutral tasting, or you like the taste, 
and it's not unhealthful for you,  you should use it anyway.

Asian markets are such fun.  I discovered a leafy veg called "on choy" 
that I think I like better than spinach anyway.  Very mild in flavor and 
takes up sauces like a champ.

Cheers,
Selene Colfox

Margaret FitzWilliam  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?