Brazilian spinach with sesame miso

Brazilian spinach is a must-have for any garden in the tropics. They are a perennial vegetable that grows easily by stem cuttings and as they grow low to the ground, are also useful as edible cover crops.

The young leaves and shoots can be eaten raw as a salad. However, like all varieties of spinach it contains a small amount of oxalic acid, hence it’s best to cook them thoroughly (if consumed in large quantities). All the better since we find that Brazilian spinach holds its shape and texture well even in soup!

*Note that this recipe can be substituted with other types of spinach such as amaranth (bayam) and Asystasia (Chinese violet).

Recipe contributed by Geok Kuan [@juanherbalcuisine].

Ingredients:

• 200g Brazilian spinach (leaves only)

• 2 tbsp miso, or to taste

• 2 tbsp roasted sesame seeds, ground

• 1/2 tsp sesame oil

• Maple syrup, to taste

Method:

Step 1
Rinse Brazilian spinach and blanch until leaves are soft. Remove the leaves from hot water and squeeze out as much water as possible.

Step 2
Mix miso, ground sesame seeds, sesame oil and maple syrup with some water to form a paste.

Step 3
Mix paste thoroughly into the blanched Brazilian spinach.

Step 4
Serve immediately or let rest in the fridge until ready to serve.