Also known as huauzontle, the red Aztec spinach is native to Mexico. It is green in color and has a taste and resemblance similar to that of an elongated broccoli. All parts of the red Aztec spinach including its leaves, stem, flowers and seeds are edible. You can easily cook the red Aztec spinach by boiling or stir-frying. You can eat it on its own, or add to other recipes including soups, stir-fries and salads.
Place the red Aztec spinach in a colander. Wash under running water to remove any dirt or grit attached to it. Drain and set aside in a bowl.
Fill a saucepan with water. Set on medium heat and bring to a rolling boil. Add the red Aztec spinach. Cook for 3 minutes or until tender.
Discard the water. Serve the red Aztec spinach plain with a little salt and pepper if you like, or add to other dishes like salads.
Place the red Aztec spinach in a colander under running water. Drain and set aside in a bowl.
Set a wok on medium heat. Pour a little vegetable oil. Let it heat for 3 minutes or until it smokes.
Add vegetables, if desired, such as chopped carrots, zucchini, onions and potatoes. Sauté until tender.
Add the red Aztec spinach towards the end of the cooking process. Cook for 3 minutes until it softens. Season the stir-fry with some salt and pepper or flavorings of your choice.
Use red Aztec spinach as a substitute for broccoli, spinach or chard.
Puree red Aztec spinach leaves along with garlic, cheese and pine nuts to prepare a pesto sauce.
Discard any yellowing buds from the red Aztec spinach when cleaning it to avoid a bitter flavor.