These gently ruffled leaves have a fresh, tender crunch, and no hint of the sticky texture that can put some people off other kinds of “spinach”. The stems are not eaten, just the leaves (newer leaves are more tender), and they’re usually steamed or cooked in stir-fries or soups. They are also eaten raw – and are quite lemony and peppery – in salads in Brazil, but if you are eating large amounts, you should cook them.
