Chaya, also known as Tree spinach or Mexican spinach, is a leafy green vegetable that is native to Mexico and Central America. With a slightly crisp texture, it offers a mild and slightly bitter flavor that is comparable to spinach or Swiss chard. It’s a nutritious and flavorful addition to any meal.
Always cook Chaya leaves. Do not eat uncooked leaves. Raw Chaya leaves contain hydrocyanic acid, a toxic substance that can make you sick. However, cooked leaves are safe to eat – in fact, once cooked Chaya is considered a superfood.
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There are many ways to cook Chaya, such as steaming, boiling, sautéing, or stir-frying. Once cooked, Chaya can be used in a variety of dishes, such as soups, stews, and casseroles, or as a side dish to accompany your main course. Always cook Chaya leaves. Do not eat uncooked leaves.
Chaya is a highly nutritious vegetable that is rich in vitamins A, C, and K, as well as calcium, iron, and potassium. It also contains antioxidants and anti-inflammatory compounds
Chaya leaves should be stored in the refrigerator in a plastic bag or container with a damp paper towel to help preserve their freshness.
A delicious and nutritious way to incorporate fresh ingredients into your breakfast or brunch.
Note: Pre-cook the Chaya before adding it to the omelet mix, you can blanch it in boiling water for 3-5 minutes, drain it, and then chop it finely.
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