Malabar Spinach

GloriaG Fri Feb 20, 2015 6:21 pm

Hi audrey.jeanne,

Yes - mucilaginous means slimy. HOWEVER malibar spinach can be used very effectively without becoming nasty.

There are some tricks that help. Always use the spinach as soon as it's picked. This is not a good candidate for keeping stored in the fridge. Rinse very well. Cut, don't tear the leaves - less damage less slime. Cook it quickly in a hot wok or frying pan. Also, don't forget you can take advantage of the slime factor to thicken soups and stews just like okra.

One of our favorite recipes is a Tomato Malibar Spinach Quiche. We always add the potatoes and many times we also add some cooked chicken to the top and have a one dish meal. No slime at all and even my fussy senior family member enjoys it. (It requires a very deep pie dish.) I hope you try it.

Tomato Malabar Spinach Quiche

10-inch pie crust
4 very large tomatoes or the equivalent of plum tomatoes, sliced, gently squeezed and drained for 10 minute
1/2 C chopped malabar spinach leaves
1/2 C chopped basil
1 small onion, sliced; separate the rings
1-2 cloves garlic, minced
salt & pepper
1 C milk or soy milk
6 large eggs, beaten
4 oz. shredded cheddar cheese
1 C diced pan friend potatoes (hash browns) – optional

Preheat oven to 400 degrees f.
Pat crust into pie plate. Flute edges and chill while preparing the rest of the ingredients.

Mix eggs, milk and 1/2 cheddar cheese. Salt & pepper to taste.

Remove crust from the refrigerator. Place tomatoes in an even layer on the bottom of the crust. Sprinkle with salt & pepper to taste. Layer sliced onion rings on top of the tomatoes and evenly distribute the minced garlic. Top with spinach and 1/2 the basil. Layer potatoes evenly on top.
Pour egg mixture evenly over the vegetable layers. Layer with remaining basil and sprinkle the remaining cheddar cheese over the top.
Bake at 400 degrees for 40 minutes. Allow to cool 10-15 minutes until set.

**kauairosina** Fri Feb 20, 2015 6:24 pm

mahalo for the ideas and the recipe.

GloriaG Fri Feb 20, 2015 6:27 pm

You are very welcome kauairosina.
Let me know if you want more recipes. We have a few more we use.

**sanderson** Fri Feb 20, 2015 11:16 pm

audrey.jeanne.roberts wrote:Is "mucilaginous" a fancy word for slimey?! When I used it for juicing, I could have made a green slime any little boy would have loved to use for halloween, LOL!

**sanderson** Fri Feb 20, 2015 11:19 pm

Gloria, did you also post this under recipes?

GloriaG Fri Feb 20, 2015 11:28 pm

Hi Sanderson,

No I didn't think of it.
Can it just be re-copied or does it have to be re-typed?
Thanks
Gloria

**sanderson** Fri Feb 20, 2015 11:31 pm

You can copy the contents and then just paste where appropriate, then add your title. Thanks

**sanderson** Fri Aug 21, 2015 9:09 pm

Audrey, Here is your Malabar spinach. It spent some time under runaway cantaloup vines. Not slimy at all. Malabar spinach - Page 2 Malaba11

**kauairosina** Fri Aug 21, 2015 9:25 pm

That looks more like Okinawan spinach, which is not slimy. Our Malabar spinach has rounded leaves. I'll try to remember to take a picture tomorrow or this evening. Too doggone hot to go out their now.

**sanderson** Fri Aug 21, 2015 9:59 pm

Maybe this is from the New Zealand spinach seeds from Audrey. Supposed to be heat resistant. It tastes like spinach. I just assumed that the larger seeds were Mal and the smaller seeds were NZ. Embarassed

**kauairosina** Fri Aug 21, 2015 10:37 pm

Thanks. New Zealand spinach it is. Could not remember the proper name.

countrynaturals Fri Jun 03, 2016 12:28 am

audrey.jeanne.roberts wrote:I have some of these seeds and haven't planted them yet, thanks for the reminder! I can share too, Sanderson. Let me know and I can send some to you if Molly doesn't have enough to share.

I had never heard of these until someone asked about companion plants. Now I'm fascinated. Do you still have any of these seeds you'd like to swap for ??

**sanderson** Fri Jun 03, 2016 3:02 am

I only have New Zealand. It survives heat and light freezes.

countrynaturals Fri Jun 03, 2016 11:30 am

sanderson wrote:I only have New Zealand. It survives heat and light freezes.

What's the difference?

**sanderson** Fri Jun 03, 2016 12:07 pm

Malabar is slimy and vines up. NZ is like spinach and sprawls. See my photo above of NZ and Has' photo of Malabar on page one.

yolos Fri Jun 03, 2016 2:38 pm

I couldn't get my New Zealand (Johnny's Seeds) spinach to germinate.

**sanderson** Fri Jun 03, 2016 5:14 pm

If I remember correctly, I put 2 NZ and 2 Malabar seeds in a square (from Audrey). Nothing, then one day there was a little NZ popping up. I didn't do any seed prep. Takes a while to germinate.

has55 Mon Jan 02, 2017 10:58 am

sanderson wrote:If I remember correctly, I put 2 NZ and 2 Malabar seeds in a square (from Audrey). Nothing, then one day there was a little NZ popping up. I didn't do any seed prep. Takes a while to germinate.

correct. After you get your first season in, let seed and you will have an army next season, all volunteer.

CapeCoddess Mon Jan 02, 2017 1:54 pm

I'd love to try Malabar spinach if anyone has any seeds for trade.
CC

Ginger Blue Mon Jan 02, 2017 6:03 pm

CapeCoddess wrote:I'd love to try Malabar spinach if anyone has any seeds for trade.
CC

I do!

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