Intense, dark, orach’s bitterness is balanced by the sweet-tart addition of dried fruit and vinegar and rounded out with olive oil. Although spinach-like, orach’s edible stems, buds, and leaves offer more varied textures. For a vegetable meal, serve over large white beans, or couscous with cashews, or polenta slices. Or spoon alongside grilled chicken or lamb chops. Or serve as a salad course, topped with toasted walnuts.