Bele Spinach (or Tongan spinach) is one of the most utilized leafy green vegetables on the Pacific Islands. It is very high in iron, calcium, and Vitamins C and A and other nutrients, making it excellent for use cooked in place of spinach, or as a tea or powdered as a condiment. It is helpful in relieving ulcers or internal wounds and good for postpartum healing.
Order comes with 3 larger or 4-5 smaller leaves.
Servings 4–6
Prep Time 20 Minutes
Ingredients
1 pound bele, thoroughly washed
4 tablespoons unsalted butter
½ medium onion, diced
1 clove garlic, chopped
salt and pepper, to taste
lemon wedge, optional
Directions Remove stems from bele leaves and discard. Melt butter over medium heat in a deep pot and add onions and garlic. Sauté, stirring occasionally, until golden, about 7 minutes. Add bele and toss with tongs until leaves are coated with butter/onion mixture. Cover and cook 5 to 8 minutes. Season with salt and pepper (to taste). Serve with a lemon wedge, if desired.
Bele Spinach (or Tongan spinach) is one of the most utilized leafy green vegetables on the Pacific Islands. It is very high in iron, calcium, and Vitamins C and A and other nutrients, making it excellent for use cooked in place of spinach, or as a tea or powdered as a condiment. It is helpful in relieving ulcers or internal wounds and good for postpartum healing.
Order comes with 3 larger or 4-5 smaller leaves.
Servings 4–6
Prep Time 20 Minutes
Ingredients
1 pound bele, thoroughly washed
4 tablespoons unsalted butter
½ medium onion, diced
1 clove garlic, chopped
salt and pepper, to taste
lemon wedge, optional
Directions Remove stems from bele leaves and discard. Melt butter over medium heat in a deep pot and add onions and garlic. Sauté, stirring occasionally, until golden, about 7 minutes. Add bele and toss with tongs until leaves are coated with butter/onion mixture. Cover and cook 5 to 8 minutes. Season with salt and pepper (to taste). Serve with a lemon wedge, if desired.
