Oh, Malabar Spinach! What a delightful and somewhat exotic find in the fields of the Netherlands. Forget your common garden variety greens; Malabar spinach (or Basella alba if you’re feeling fancy) is a leafy green with a twist – it’s beautifully vibrant, slightly succulent, and an absolute joy to discover and pick yourself.

The Pure Joy of the Pick-Your-Own Malabar Spinach Experience

Imagine a sunny afternoon, perhaps a gentle breeze rustling through rows of lush greenery on a quaint Dutch farm. You’re not just picking any old leaf; you’re on a quest for the vibrant, slightly plump leaves of Malabar spinach. It’s a treasure hunt, really! With friends or family in tow, armed with baskets and big smiles, you get to wander through the rows, feeling the soft, almost rubbery texture of the leaves, marveling at their deep green or even purplish stems.

There’s something incredibly satisfying about getting your hands a little dirty, connecting with the earth, and knowing that the beautiful bounty filling your basket is all thanks to your own efforts. The air is fresh, the company is great, and the simple act of snipping those gorgeous leaves feels like a mini-adventure. Kids especially love it – it’s like foraging for edible jewels! Plus, skipping the supermarket aisles for this kind of freshness? Priceless! It’s not just food; it’s an experience, a memory in the making, and a tangible connection to where your food truly comes from.

Bringing Your Green Goodness Home: How to Use Malabar Spinach

Once you’ve returned home, basket overflowing with your verdant haul, the fun truly begins. Malabar spinach is incredibly versatile! Unlike regular spinach, it holds up beautifully when cooked, retaining a lovely texture without turning to mush. It has a mild, slightly peppery flavour and a satisfyingly thick, almost gelatinous sap when raw, which makes it unique.

Here are a few ways to enjoy your freshly picked Malabar spinach:

  • Raw in Salads: Chop it finely and add it to your favourite mixed green salad for an extra crunch and a nutrient boost. The tender young leaves are best for this.
  • Smoothie Star: Its mild flavour makes it perfect for green smoothies. It adds volume and nutrients without overpowering other ingredients.
  • Stir-fries: This is where it truly shines! It cooks quickly and maintains its shape and texture beautifully.
  • Soups and Stews: Add it towards the end of cooking for a vibrant, fresh flavour and a lovely textural element.
  • Curries: A staple in many Asian cuisines, it’s fantastic in light coconut-based curries.

Cooking Recipes: Savoring Your Malabar Spinach

1. Garlic & Chili Malabar Spinach Stir-Fry

This simple yet flavourful dish highlights the unique texture and taste of Malabar spinach.

Ingredients:

  • 300g fresh Malabar spinach, thoroughly washed and stems removed if very thick
  • 2 tablespoons vegetable oil
  • 4-5 cloves garlic, thinly sliced
  • 1-2 fresh red chilies, thinly sliced (adjust to your spice preference)
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 teaspoon sesame oil
  • Pinch of sugar (optional, to balance flavours)
  • Salt to taste

Instructions:

  1. Heat the vegetable oil in a large wok or frying pan over medium-high heat until shimmering.
  2. Add the sliced garlic and chilies. Sauté for about 30-60 seconds until fragrant, being careful not to burn the garlic.
  3. Add the Malabar spinach to the wok. Stir-fry quickly for 2-3 minutes, tossing constantly, until the spinach wilts but still retains its vibrant green color and a slight crispness.
  4. Stir in the soy sauce, sesame oil, and optional pinch of sugar. Season with salt to taste.
  5. Serve immediately with steamed rice or as a side dish to grilled fish or chicken.

2. Creamy Malabar Spinach & Lentil Curry (Dal Palak Style)

A hearty and nutritious curry, perfect for a comforting meal.

Ingredients:

  • 200g Malabar spinach, washed and roughly chopped
  • 1 cup red lentils (masoor dal), rinsed
  • 1 tablespoon ghee or coconut oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1-inch ginger, grated
  • 1 green chili, slit (optional)
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • 1 can (400ml) coconut milk
  • 2 cups vegetable broth or water
  • Salt to taste
  • Fresh cilantro for garnish

Instructions:

  1. In a medium pot, combine the rinsed lentils with 3 cups of water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until lentils are tender. Drain any excess water if necessary.
  2. While lentils are cooking, heat ghee or coconut oil in a separate large pot or Dutch oven over medium heat.
  3. Add cumin seeds and let them splutter. Then add chopped onion and sauté until softened and lightly golden.
  4. Stir in minced garlic, grated ginger, and green chili (if using). Cook for 1 minute until fragrant.
  5. Add turmeric powder, coriander powder, and garam masala. Sauté for another 30 seconds, stirring constantly.
  6. Pour in the coconut milk and vegetable broth (or water). Bring to a gentle simmer.
  7. Add the cooked lentils to the pot. Stir well and let it simmer for 5 minutes, allowing the flavours to meld.
  8. Finally, add the chopped Malabar spinach. Cook for just 2-3 minutes until the spinach is wilted and tender-crisp.
  9. Season with salt to taste. Garnish with fresh cilantro before serving hot with rice or naan bread.

Cocktail Recipe: The “Dutch Garden Vitality Spritzer”

While Malabar spinach isn’t a typical cocktail ingredient, its fresh, green, and slightly earthy notes can be surprisingly refreshing in a healthful, vibrant drink. This spritzer combines its freshness with zesty citrus and a touch of effervescence.

Ingredients:

  • 1/2 cup fresh Malabar spinach leaves
  • 1/4 cup fresh cucumber, peeled and chopped
  • Juice of 1/2 lime
  • 1/2 tablespoon agave nectar or simple syrup (adjust to taste)
  • 2 oz clear spirit (gin or vodka work well, optional)
  • Soda water or sparkling water
  • Ice
  • Lime wheel and extra Malabar spinach leaf for garnish

Instructions:

  1. In a cocktail shaker or sturdy glass, muddle the Malabar spinach leaves and cucumber until well crushed and their juices are released.
  2. Add lime juice, agave nectar (or simple syrup), and the optional spirit to the shaker.
  3. Fill the shaker with ice and shake well until thoroughly chilled (about 15-20 seconds).
  4. Strain the mixture into a tall glass filled with fresh ice.
  5. Top with soda water or sparkling water.
  6. Gently stir and garnish with a lime wheel and a fresh Malabar spinach leaf.
  7. Sip and enjoy the invigorating taste of your farm-fresh creation!

So, next time you’re on a Dutch farm with a pick-your-own section, keep an eye out for this wonderful leafy green. The experience of picking it yourself, followed by the delicious creations you can whip up at home, truly embodies the joy of farm-to-table living. Enjoy your vibrant bounty!