Épinard chinois

Stir-fried fast in hot oil, the same everyday treatment as spinach gets everywhere else.

Simmered in a light broth with dried shrimp, the leaf tints the whole bowl pink.

Warmth lifts a leaf that is milder and sweeter than the spinach it stands in for.

Salt against a leaf that has real sweetness but almost no savour on its own.

Toasted fat finishes a stir-fry the way it finishes most Chinese leafy greens.

Simmered in coconut milk, the Caribbean callaloo treatment leans on this rather than broth.

Its mineral sweetness is the classic partner for crabmeat in a simple soup.

Stirred through a light broth, the tinted leaf and the egg ribbon read as one dish.

Two mucilage-leaning vegetables meeting, the callaloo logic taken a step further.