Chaya recipes: 60 photos
Scrambled Eggs with Chaya
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FAQ
Chaya is prepared by harvesting fresh leaves, boiling them for 15 minutes, and adding them to traditional dishes like sadza (cooked maize meal). There are also reports that after the Chaya has been boiled, the broth can be ingested for additional nutritional value.
To safely remove the toxin, boil chaya leaves for 10 to 20 minutes in a non-aluminum pot. This document explores the research of cooking times on Chaya. With raw, uncooked material, HCN was detected in leaves and petioles but not the green stems.
Well, chaya, Cnidoscolus aconitifolius, is a green leafy vegetable that likes hot weather — a rarity. It is also extremely nutritious, to the point where some call it a superfood. I just like it because it tastes nice, a lot like spinach, only sturdier, and I can grow it here in Sacramento.
Chaya must be cooked before it is consumed because raw chaya contains hydrocyanic acid, which is poisonous to humans. The leafy vegetable is boiled for approximately 20 minutes to destroy the toxin before it is consumed.
Chaya (Cnidoscolus aconitifolius) or Mayan spinach is an evergreen shrub that has been domesticated for food and medicine in Mesoamerica since pre-Columbian times. In addition to its cultural relevance, chaya is an important source of nutrition and is considered to be a superfood.
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Video Gallery
Cooking Chaya...Mexican Kale
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Mike Karabeini
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