New Zealand spinach
Tetragonia tetragonoides
Similar veggies:
Spinach, chard, nettle
A quick introduction
New Zealand spinach is starting to become more widely available in stores in the Netherlands. Unlike spinach, which bolts when confronted with sunny weather and hot temperatures, New Zealand spinach thrives in summer. The plants grow big and take over about a meter of bed space. If all goes well we can continuously harvest from the plants throughout summer and fall. The leaves taste and look very similar to spinach but they are a little more fleshy and grow on thicker stalks. Sometimes we only harvest the tips of the plants, without the stalks, and sometimes we make bunches with the stalks. At some point in the season New Zealand spinach starts to make flower buds in their 'armpits' between the leaves and stems. These buds are very hard and should be removed before cooking. Tougher parts of the stem should be removed as well.
Storage
As with all leafy greens we recommend washing New Zealand spinach in cold water (we do pre-wash it at the farm), then dry it and store in a closed container in the fridge. This way it will keep for almost a week.
Season
Spring and fall
Suggestions for preparation
At some point in the season New Zealand spinach starts to make flower buds in the 'armpits' between the leaves and stems. These buds are very hard and should be removed before cooking. Tougher parts of the stem should be removed as well. New Zealand spinach tastes best when cooked. We like to make a pasta sauce with garlic and yoghurt with quickly braised New Zealand spinach and chili flakes. We also like to sauté it with a little garlic as a side dish to fish.
Recipes
Comforting chard & chickpeas stew (replace the chard with New Zealand spinach)
Simple Japanese blanched greens
Potato and spinach (or chard) quiche
Rachel Roddy’s garlicky pasta with greens and ricotta
Korean marinated spinach (greens)
Spanakopita (Greek spinach pie)