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Love to have this group come to the Tioga Monday Farmers Market, on Oct 10th Fall Festival. Please contact me. ... See MoreSee Less

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This is a great list put together by Michael Adler that someone shared with me. If you are interested in joining our group that will be propagating and growing plants at your homesite to help EPP, please let me or Faith Carr know. If you have additional ideas or plants you'd like to share, we'd love to hear about them too! ... See MoreSee Less

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Sunday “Working” Brunch
Quality Time with Michael Adler
Before he goes back downstate!
www.facebook.com/events/321138204896807/
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Sunday "Working" Brunch

August 28, 2016, 10:00am - August 28, 2016, 1:00pm

Quality Time w/ MICHAEL ADLER What He Needs YOU to Know & What You Want to Ask HIM! If you have ever...

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Faith Carr created an event for Edible Plant Project (.org). ... See MoreSee Less

Sunday "Working" Brunch

August 28, 2016, 10:00am - August 28, 2016, 1:00pm

Quality Time w/ MICHAEL ADLER What He Needs YOU to Know & What You Want to Ask HIM! If you have ever...

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I'm hoping to get up to the EEP sometime in the next week or two to pick up some plants for myself and would be happy to bring a load down to my place in Reddick if anyone further south has a wish list. I can keep them watered for a week or so until you are able to get up to pick them up. We did this a couple of weeks ago and it worked out well! Let me know if anyone is interested! ... See MoreSee Less

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Okinawa Spinach and Grits

Submitted by Campfire Dan

Okinawa Spinach (Gynura crepioides) is a decorative green and purple, tall, shade-loving ground cover with edible leaves.

okinawa-spinach-leaves2

My friends in Hawaii tell me it is renowned there along with its all green cousin as a cholesterol lowering food but I like it just because I believe that greens need to be a part of every meal and this one grows remarkably easily. It dies to the ground each winter but comes right back in the spring. Some people eat it in salads but I’ve found I eat far more greens if I cook them with other foods I like so I made up this breakfast recipe. It would work just as well for a quick hearty lunch. This recipe is good for 1-2 moderately hungry people!

Ingredients:

1/2 cup coarsely chopped Okinawa Spinach leaves
1/4 cup Yellow Corn Grits
1 1/4 cup water
1 rounded tablespoon TVP (optional)
Salt and Pepper to taste
1 tablespoon margarine (or butter)
Topping (see below)

Coarsely chop a handful of Okinawa Spinach leaves to about 1/4 cup packed tight.

leaves-coarsely-chopped1

Microwave or simmer the corn grits in the water for about 3 minutes. They should be still soupy so adjust the time for your microwave or keep an eye on the pot if boiling on the stove! Add the coarsely chopped Okinawa Spinach leaves and microwave or simmer for another 1-2 minutes or until the grits firm up.

add-chopped-leaves-to-partially-cooked-grits1
Garnish with some whole Okinawa Spinach leaves.

I serve this to my vegan friends (and myself) topped as shown with vegan margarine and vegetarian nutritional yeast (one to two tablespoons of yeast per serving). My non-vegan friends like it with butter and/or various shredded cheeses as a topping and without the optional textured vegetable protein (TVP).

serve-with-topping-and-garnish1

This recipe might as easily be called “Grits and Greens” since it works with just about any green you can eat raw or partially cooked. I’ve cooked it with regular spinach, India Lettuce (Lactuca indica), and the perennial leaf crops Pacific Spinach (Abelmoschus esculentus), Katuk (Sauropis androgynus) and Moringa leaves (Moringa oleifera). I like it with Okinawa Spinach best.

4 comments to Okinawa Spinach and Grits

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