Malabar spinach, also known as vine spinach, is a very heat tolerant green originally from tropical areas of Southeast Asia. So you can imagine as the summers get hotter and longer here in the Northeast that this stuff will grow really well. I was drawn to this spinach because it was laying in a big twisted pile of vines at the farmer's market. I thought it would be interesting to use this way in a very natural looking presentation.
I trimmed the spinach vines and dipped the leaf tips in a white balsamic vinaigrette. Underneath the spinach I put a few spoonfuls of the toasted hazelnuts. I made this by crushing the nuts into really small pieces with a mortar and pestle. I also ground black wild rice in a spice grinder into a powder. I tossed these in a pan with morel butter and toasted them for about 20 minutes giving them a dark
Product:
Organic Malabar Spinach - Queen's Farm
I trimmed the spinach vines and dipped the leaf tips in a white balsamic vinaigrette. Underneath the spinach I put a few spoonfuls of the toasted hazelnuts. I made this by crushing the nuts into really small pieces with a mortar and pestle. I also ground black wild rice in a spice grinder into a powder. I tossed these in a pan with morel butter and toasted them for about 20 minutes giving them a dark
Product:
Organic Malabar Spinach - Queen's Farm