It does't look like spinich, it's small/medium sized leaves that are on low running vines, much like a petunia. I've been cutting the vines short, then trimming out most but not all of the stalks. So far they have not been tough. Sometimes I snip a few random larger leaves from various plants.
How do y'all do it?
how do you prepare new zealand spinich?
I dig a deep hole with my back hoe.you know the rest.
We sell this one at market. I'd say: cook any way you like then order pizza, but that's my opinion! I would saute chopped onion in olive oil, add chopped garlic, red pepper flakes and NZ spinach. Cook until tender (about 10 minutes), serve with balsamic vinegar.
Second way (traditional for this area): saute pork until tender, set aside. To the drippings add: chopped onion, chopped tomatillos, chopped garlic, chopped tomato, chopped chiles and NZ spinach (or any green) and reserved pork. Cook until tender, serve with tortillas, rice and beans.
I don't know what y'all are talking about, I'm talking about a heat tolerant green that's marketed as "new zealand spinich".
I've been snipping of the long running stems and cutting them where there are leaves and cooking it. I don't know how or why they used the term "spinich" when naming it but it's not bad. It doesn't cook down as much as spinich and it's very mild tasting.
It's hot here and we have to grow the greens we are able to grow in this climate.
That's the one I'm talking about. It does okay in summer here, is a heavy feeder so give it plenty of nitrogen. Our customers like it, just not one of my favorite greens.