One of our favorites: Okinawa Spinach

Okinawa

Okinawa spinach, also known as Gynura bicolor or Sambung Nyawa, is a leafy green vegetable native to Southeast Asia, particularly Indonesia, Malaysia, and the Philippines. Despite its name, it is not a true spinach (Spinacia oleracea) but rather a member of the Asteraceae family.

Okinawa spinach is known for its vibrant purple stems and green leaves, which are edible and have a mild, slightly peppery flavor. The leaves can be eaten raw in salads or sandwiches, or cooked as a vegetable in stir-fries, soups, and other dishes. Additionally, the plant is valued for its medicinal properties in traditional herbal medicine practices in some regions.

Okinawa spinach is a fast-growing and relatively low-maintenance plant, making it popular among home gardeners and permaculture enthusiasts. It prefers warm, tropical climates and well-drained soil, and it can be grown both in the ground and in containers. The plant thrives in full sun to partial shade and requires regular watering to keep the soil evenly moist.

One notable characteristic of Okinawa spinach is its ability to propagate easily from stem cuttings, making it easy to propagate and share among gardeners. It is also known for its resilience and ability to withstand pests and diseases, making it a reliable addition to home gardens and sustainable food production systems. Overall, Okinawa spinach is a nutritious and versatile vegetable that adds both color and flavor to culinary dishes.

Here's a simple recipe for Okinawa spinach stir-fry:

Ingredients:

• 2 cups Okinawa spinach leaves, washed and chopped

• 2 cloves garlic, minced

• 1 tablespoon olive oil or vegetable oil

• 1 teaspoon soy sauce

• 1/2 teaspoon sesame oil (optional)

• Salt and pepper to taste

• Red pepper flakes (optional, for added spice)

• Sesame seeds for garnish (optional)

Instructions:

1. Heat the olive oil in a large skillet or wok over medium heat.

2. Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant.

3. Add the chopped Okinawa spinach leaves to the skillet and stir-fry for 3-4 minutes until they begin to wilt.

4. Drizzle the soy sauce and sesame oil (if using) over the spinach, and season with salt, pepper, and red pepper flakes to taste. Stir to combine.

5. Continue to cook for another 2-3 minutes, stirring occasionally, until the spinach is tender but still vibrant green.

6. Remove the skillet from heat and transfer the stir-fried Okinawa spinach to a serving dish.

7. Garnish with sesame seeds if desired, and serve hot as a side dish or over cooked rice as a main course.

We also use it in Quiches all the time! The funny part is, it tastes exactly like Carrots!