Basic Tetragonia

To be served as a side dish, tetragonia needs no more than a brief boil in plenty of water. That accomplished, it can be buttered or glossed with nut oil. Unlike true spinach, which “melts” with cooking, each tetragonia leaf keeps its shape and much of its texture, making for greater volume than most leafy greens. The mildly earthy flavor is enhanced by toasted nuts, sautéed mushrooms, browned shallot slices, or caramelized parsnips or carrots.