Spinach growing season is over and done with. It simply will not grow in hot weather. Malabar spinach, however, thrives in the summer heat. Both leaves and stems are edible, but many times I’ll cut a length of vine and use only the leaves for cooking. The main stem I will cut into segments to either root in water or insert directly into soil to start new vines.
I cooked up some Malabar spinach and mushrooms as part of our lunch today.
I also pulled up a few carrots and to make a sensational dish. The ingredients were:
- sesame oil
- kosher salt
- toasted slivered almonds
- ginger paste
- white balsamic vinegar reduction
- grated jaggery
- toasted black sesame seeds
- white wine vinegar
- Aleppo pepper flakes
The Malabar spinach and mushroom dish was simple but nutritious and flavorful.
The carrots were out of this world delicious. Toasted sesame oil started the dish off in an elevated flavor dimension. After pan roasting, the carrots remained a bit crunchy, and the generous amount of toasted slivered almonds and black sesame seeds added even more crunchiness. The white balsamic reduction and jaggery added just the right amount of sweetness which was balanced with a spray of two of white wine vinegar. Ginger paste and Aleppo pepper flakes made subtle but important flavor contributions.