Okinawan spinach

We have a large pot [15-gallon] of Okinawan spinach, Gynura crepiodes, growing in our mostly vegetable area. It's a perennial. Grows fast. Produces lots of leaves that, when young and tender, are great in salads. I decided to try using older leaves yesterday. I steamed then pureed them. Today, I turned them into a puree and made pesto [adding olive oil, walnuts, both shredded and grated parmesan, and smooshed garlic]. Terrific; even made whole-wheat pasta taste good. [We are into the new pyramid :>)]

Plans for the next batch of leaves--probably a week or so--is to make a bastardized saag alu. Served over brown rice, of course.


Island Jim
Southwest Florida
27.0 N, 82.4 W
Hardiness Zone 10
Heat Zone 10
Minimum 30 F [-1 C]
Maximum 100 F [38 C]

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