Guest Author - Susan Stewart

Chaya, also called Mayan spinach or tree spinach, grows readily here in Yucatan. The leaves must be cooked, and they are very high in protein, vitamins, and minerals. Agricultural universities have investigated the plant as a potential valuable food source for any semi-tropical or tropical regions. It’s very easy to grow in warm areas and some online nurseries are beginning to offer it. If you live in a warm climate, I highly recommend growing some! If you want to try recipes using chaya, just use spinach, kale, or any other dark-green,leafy vegetable.

This recipe is a Yucatecan version of the classic Greek Rice with Spinach. I substituted limes instead of lemons, and chaya instead of spinach. This makes a great side dish with fish, and can be served hot or at room-temperature.

Arroz con Chaya – serves 4 as a side dish
1 cup water
½ tsp pepper
1 tsp dried oregano
1 tsp chicken stock granules
1 lime
½ cup long-grain rice
1 medium onion, chopped
2 cloves garlic, minced
½ kilo (I pound) chaya, steamed and chopped

In saucepan, combine water, onion, garlic, oregano, chicken stock, and pepper. Bring to a boil; stir in rice, reduce heat, cover and simmer 10 minutes. Stir in cooked chaya. Cover and cook 5-10 minutes more until the rice is tender. Stir lightly with a fork and mix in lime juice. May be served hot or cold.

Mexican Noodle Soup with Chaya – serves 6 as a first course

Fideos, tiny pieces of thin pasta, are very popular in soups here. This tomato-based noodle soup adds chaya for more flavor and added nutrition.

1 quart chicken stock
2 roma tomatoes, roasted and peeled
1/2 white onion, peeled and chopped
2 cloves garlic, peeled
2 tablespoons oil
1 200-gram package Mexican fideos
1 bunch chaya, washed, and cut into strips
salt to taste

Heat the chicken stock to a simmer. Puree the tomato, onion and garlic in a blender or food processor with a little stock. The puree should be quite thick.

Heat the oil in a large saucepan, and saute the noodles, stirring constantly, until they are just golden. Do not let brown! Add the tomato mixture and stir to coat the noodles. Add the hot stock and continue cooking until the noodles are nearly done, about 5 minutes. Add the chaya and cook another 5 minutes, until wilted. Add salt to taste and serve.