418 C.R. 2788 Sunset, Texas 76270    Ph.# (940) 427-2609

Rose Creek Farms


Tasty Recipes for Malabar Spinach 

Preparation, uses, and tips

Wash spinach leaves thoroughly, immersing them completely in cold water to remove grit. Pat dry, or spin dry in a salad spinner. Toss fresh spinach with salad greens, or add to most soups and stews near the end of cooking time.

Buying and storing tips

Look for bright green, fresh-looking leaves with no sign of wilting or browning, and fresh clean roots. Store spinach in a plastic bag in the refrigerator, and use it within a couple of days.

Nutritional Value

Malabar spinach is a good source of vitamins A and C, calcium, and iron.


Fruit-Cheese-Greens Salad

Fresh plums, apricots, and/or strawberries
Black Fig vinegar (or balsamic)
Good feta or cottage cheese
Spinach or Malabar Spinach

Slice plums, apricots and strawberries into a bowl. Splash on a little of the vinegar, stir gently to coat. Place a handful of spinach on each plate, topped with either a scoop of good creamy cottage cheese topped by the fruit, or topped with the fruit followed by a coarse crumble of feta. The sweet fig or balsamic vinegar really makes the fruit pop, and the combination of that with the crisp, spinach and the piquant cottage cheese or salty feta is just amazing. Be sure to get a bit of each in each mouthful!

Substitutions and additions:

  • Some of the Asian greens have a peppery bite similar to the arugula, and would work well instead or in combination with. You could also use the sweeter butter lettuce or red leaf (or oak leaf) lettuces. You'd lose that peppery contribution, but the salad would still taste good (and I'd do that over not making the salad just 'cause I didn't have spinach!)

  • The Black Fig vinegar I discovered last year – it is dark and fragrant, and sweeter even than balsamic. Balsamic would work equally well though. Another good substitute would be a fruity vinegar like raspberry or black raspberry, possibly mixed with a dab of honey if it is too sour, or if the fruit is on the tart side.

  • If you only had sweet leafy greens, you might consider adding a dab of mustard to the sweet vinegar to provide the 'pop'.

  • If you like bleu cheese, that, too would make a good substitute in the cheese dept.

  • Additions of toasted nuts like walnuts or pecans are good for crunch and fragrance.

  • Very thinly sliced sweet onion, separated into rings and scattered on top are also a welcome addition.


Malabar Spinach Salad with Orange-Poppyseed Dressing


  • 1/2 of a small cantaloupe
  • 7 cups torn fresh spinach or Malabar Spinach 
  • 1 cup cubed cooked lean ham
  • 1/2 of a medium red onion, thinly sliced
  • 1/2 cup toasted pecan halves
  • 1-1/2 teaspoons finely shredded orange peel
  • 2 tablespoons orange juice
  • 2 tablespoons vinegar
  • 1 tablespoon finely chopped onion
  • Dash pepper
  • 1/3 cup salad oil
  • 1 teaspoon poppy seed
  • 3 tablespoons sugar


  1. In a food processor bowl or blender container combine sugar, orange peel, orange juice, vinegar, the finely chopped onion, and pepper. Cover and process or blend until combined. With the processor or blender running, slowly add salad oil in a steady stream through hole or opening in top. Process or blend until mixture is thickened. Stir in poppy seed. Use immediately or cover and chill in the refrigerator until needed. Shake before using.
  2. Remove the seeds and peel from the cantaloupe. Thinly slice the cantaloupe lengthwise; using miniature cutters, cut the melon into stars. (Or, use a melon baller to scoop the melon half into balls.) In a large serving bowl toss together cantaloupe, spinach, ham, and red onion. Add pecans; pour half of the dressing over all. Toss to coat. (Cover and chill remaining dressing up to 3 days.) Makes 4 main-dish or 8 side-dish servings.
  3. Make-Ahead Tip: Prepare dressing; cover and chill up to 3 days. Prepare cantaloupe-spinach mixture as above. Cover and refrigerate for up to 8 hours. Before serving, add pecans; pour dressing over all. Toss to coat.

Recipe by Better Homes and Gardens


Farm-Fresh Malabar Spinach With Broccoli and Red Onions in Garlic Cream Sauce


2 c. broccoli florets

˝ red onion, sliced thin or diced large

Approx. 2 c. well-packed Malabar spinach

3 Tbsp. chicken drippings or clarified butter

3-4 cloves garlic, chopped

2 Tbsp. flour

˝ c. milk

˝ c. heavy cream





Steam the veggies separately, then combine (the onion can be steamed with the broccoli if desired, but the spinach will take a much shorter time).

Meanwhile, heat the drippings or butter in a small saucepan over medium-low heat. Add the garlic and sauté until soft. Whisk in the flour. Continue whisking until you have made a roux the color of brown sugar. Add the milk and cream. Continue whisking until the sauce thickens. Remove from heat.

While they're still hot, salt and pepper the veggies to taste. Add the sauce to the veggies slowly, stirring as you go (you will probably have leftover sauce.) Serves 4 as a side dish.

Any extra sauce will keep for a few days in the fridge; and in fact, like many garlicky sauces, it's better as a leftover. It's good with chicken, root veggies, pasta, rice? the list goes on. Stir well before serving.


Recipe from PTITCHEF