Steamed Chaya is a tender, garlicky green vegetable dish made by boiling chaya leaves, then sautéing them with onions, garlic, tomatoes, and vegetable broth. This nutrient-dense vegan side works best served alongside scrambled tofu and baked plantains.
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Remove chaya leaves from stems of the plant, rinse under cold water.
Cover chaya leaves with cold water in a medium saucepan. Bring the leaves to a boil on medium-high, reduce to simmer for 20 minutes. Discard water and roughly chop the boiled leaves.
Heat oil in a saucepan on medium high, add onion, and cook until soft, about 2 minutes. Stir in garlic and tomatoes and cook until fragrant, about one minute.
Stir in chaya leaves, 1/4 cup vegetable broth or 1/4 of vegetable bouillon plus 1/4 cup water. Cover saucepan and cook for about 5 minutes or until chaya is tender. Season with salt to taste.
Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently in a saucepan over medium heat with a splash of water.
Chaya (spinach tree) is a leafy green vegetable common in Latin American cuisine. Look for fresh chaya at farmers markets, specialty Latin grocers, or Asian markets. Some regions sell it frozen.
Boiling the chaya leaves for 20 minutes softens them and removes bitterness before the final sauté, ensuring tender, mild-flavored greens.
No. The 20-minute boil is essential to tenderize raw chaya and reduce its strong flavor. Skipping this step will result in tough, bitter greens.
After adding the broth in step 4, cook covered for about 5 minutes. The chaya is ready when it's tender and no longer has a tough texture.
Yes. Use avocado oil or another plant-based oil, and substitute vegetable broth (already included). It pairs naturally with scrambled tofu.
