Prep 10 mins
Cook 25 mins
This is from a garden forum about the Chicasquil (Cnidoscolus acontifolius) which is a form of tree spinach. It is an evergreen vegetable that grows like a bush. I learned of this plant recently from Guachipelin, Chef #2245414. I went to one of my favorite nurseries for something else and while the fellow was driving me around, he pointed this out as Tree Spinach. It wasn't until I got home that I realized it was on my want list for the yard. I am very lucky as this one does NOT have the stinging hairs that some have.
- 30 large leaves greens, chopped and boiled (Chicasquil, Chaya or other green leaf)
- 1 1⁄2 cups egg noodles boiled in the leaf water
- 1 lb ground meat, browned but not drained
- 1 large onion, chopped
- 12 ounces tomatoes, diced (canned tomato and chilies ok)
- 2 ounces green chilies, diced
- 4 ounces tomato sauce
- garlic, minced to taste
- Sautee onions and garlic, then add and brown meat. Set on warmer. Cut Chicasquil leaves into about 1" pieces or chop, discarding the stems and heavy veins, then boil *15* minutes, stirring frequently. Drain and reserve water.
- Cook noodles in Chaya water and drain. Add tomato, chilies and Chaya leaves to onion/meat mixture - heat and simmer 10 minutes. Stir in egg noodles and simmer 3 minutes more. Serves 4.
- NOTE: Please observe 15 minute boiling time. This allows all the Hydrocyanic Acid to be driven off as steam. A 1 minute cooking time, seen elsewhere in this blog, is insufficient to accomplish this - undercooked Chicasquil or Chaya may cause nausea and vomiting.