New Zealand spinach: The tastier, healthier leafy green
It doesn't look like typical spinach, it doesn't taste like typical spinach, but it excels in the kitchen. New Zealand spinach is a vegetable worth discovering if you want to eat something green that doesn't taste like paper. Once you try it, you'll be rewarded with a unique flavor.
New Zealand spinach is completely different from the classic variety. It doesn't sit idly waiting for you at the store, and if you'd like to grow it yourself, it's not too difficult. Just ask the French; they absolutely love it. In Poland, it's not as popular, which is unfortunate. It's worth choosing it, even more so than regular spinach.
How is New Zealand spinach different from regular spinach?
The first difference is botanical: it's a completely different vegetable, despite sharing a name. They also differ in appearance—New Zealand spinach has fleshy, triangular leaves that are juicier, tougher, and less prone to wilting after a minute in the pot. It's crisper and less mushy after cooking.
In terms of taste, it's milder and less earthy, without the characteristic bitterness that's a hallmark of regular spinach. The New Zealand variety tastes fresher and offers a subtle nutty note, so you can even toss it into a salad raw.
Regarding its properties, New Zealand spinach:
- is a source of vitamins C, A, and K,
- is high in fiber,
- has anti-inflammatory and antioxidant properties,
- supports the heart,
- assists digestion and boosts immunity.
Importantly, it has fewer oxalates than traditional spinach, which means it doesn't impact calcium absorption as much. For people with kidney issues, this is a significant benefit.
How to eat New Zealand spinach?
Let's start with a simple fact: not everything needs to be cooked. New Zealand spinach tastes great raw, as long as the leaves are young and fresh. You can toss it into a wrap or sandwich, blend it into a smoothie, or simply place it on a pizza just before the end of baking.
When cooking, you can sauté, stew, or add it to soup or pasta. It pairs well with garlic, lemon, olive oil, feta cheese, eggs, bacon, or nuts. It has the advantage of not vanishing from the pan like classic spinach, which after cooking resembles a wilted leaf. You don't need to cook it long. Just a minute, maybe two, and it's ready. Overdoing it will make the texture resemble jarred mush.
New Zealand spinach with feta, garlic, and nuts
Ingredients:
- 2 handfuls of fresh New Zealand spinach leaves,
- 2 cloves of garlic,
- 3.5 oz of feta cheese,
- a handful of toasted walnuts,
- a tablespoon of olive oil,
- juice from half a lemon,
- salt and pepper to taste.
Method:
- Sauté the chopped garlic in olive oil, but be careful not to burn it as it will become bitter.
- Add the spinach leaves and sauté for 1-2 minutes until they soften but don't turn to mush.
- Add the feta, nuts, and lemon juice. Stir and season to taste.
You can enjoy it on its own, put it on toast or pasta, or serve it alongside a fried egg.
