Elizabeth Schneider

Creamed Tetragonia

New Zealand Spinach

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
top 1000Vegetables from Amaranth to Zucchini
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.

Ingredients

  • 1 pound tetragonia
  • ⅔ cup heavy cream
  • 2 medium scallio

Method

  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 he