Creamed Tetragonia

New Zealand Spinach

Preparation info

  • Serves


    • Difficulty


Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

Thick, soft tetragonia absorbs cream while it retains its special succulent density; it does not “deflate” like other greens. Although there is a hint of okra, the general effect is of creamed spinach with more distinct leaves and bouncier body.


  • 1 pound tetragonia
  • cup heavy cream
  • 2 medium scallions (green onions), halved lengthwise and thin-sliced
  • ¼ teaspoon kosher salt
  • ¼ teaspoon dried tarragon, crumbled to powder


    1. Strip leaves from tetragonia stalks. Nip off terminal sprigs and any buds. Discard large stalks. Swish leaves and buds in several changes of water; drain.
    2. Drop into a large pot of boiling salted water. Return to a full rolling boil. Drain.
    3. Combine cream, scallions, salt, and tarragon in heavy saucepan and bring to a boil. Add drained leaves. Reduce heat and simmer, partly covered, stirring often, until leaves are tender 5 to 10 minutes.
    4. Uncover, raise heat slightly, and simmer, stirring often, until cream has reduced to desired consistency and leaves are well coated—a few minutes.