Squash Leaves:As we all know, the leaves of plants are often consumed as food. Some of the most popular edible leaves include spinach, mustard greens, and lettuce .These three types of plant leaves have many different culinary uses too: from spinach to make salads and sauces to lettuce in wraps or sandwiches to mustard greens in Asian dishes. But today’s recipe features another type of leaf called squash leaf which is commonly used in soups or can be eaten raw for a healthy snack.
Squash leaves are popular in Asian countries like Korea and China where you can eat them for their nutritional value or as a side dish. They are also used for dishes in the ASEAN countries, such as Indonesia, Thailand, and Vietnam.
What exactly is a squash leaf?
A squash leaf looks like a cross between a cabbage leaf and chive leaves. It is bright green on the outside with white veins under it. It is about one to two centimeters long in length. Its flavor is very mild but its crunchy texture and overall taste make it an ideal vegetable to be eaten raw or cooked, smelt or not.
What can you do with a squash leaf?
In Korea, squash leaves are often used in soups and stews. The leaves are usually fried with onions, garlic, red chili peppers, sugar and soy sauce until they turn browned and crispy. The leaves add a wonderful crunchy texture to the dish.
The leaves can be eaten as a snack, especially when raw in salads or sandwiches. In Asia, the leaves are also used in stir-fry dishes.
How do you identify squash leaves?
Squash leaves look like chive leaves and are closely related. In fact, you can use squash leaves instead of chive leaves especially when cooking Western dishes.
If you want to eat or cook squash leaves, then you must identify it first. The easiest way is to note their leaf shape. Squash leaves have a v-shaped appearance, while chive lettuce has a flat appearance with two lobes on either side of the stem.
Benefits Of Squash Leaves
- Squash Leaves Will Help Fight Cancer Cells. Squash leaves are rich in cancer-fighting phytochemicals such as apigenin and luteolin. These two compounds have been clinically proven to reverse the growth of cancer cells even in early stages.
- These leaves Are Rich In Vitamin A, C, And Iron
- These Are Delicious And Nutritious As Well. If you are looking to add more vegetables to your diet, then you will definitely love squash leaves because these leafy greens are very nutrient-dense and a great source of vitamin A, C and iron. Since they are low in fat, they can be eaten in moderation as well.
- The Leafy Greens Are Great For Digestion And Clears Acidity In The Stomach. Squash leaves are a great way to soothe an upset stomach. The leafy greens are rich in fiber and have an alkalizing effect on the body. Eating them regularly will help to clear out acidity in the stomach and help ease digestive problems.
- These Are High In Protein. The leafy greens are also high in protein, making them a great source of food for vegans and vegetarians who don’t eat meat at all.
- They Are Very Nutritious. One cup of squash leaves contains 31 grams of dietary fiber and 25 grams of protein, making it a good food choice for vegans and vegetarians who need the extra nutrition in their diet. The leafy greens also contain an array of phytochemicals, including vitamin A, C, beta-carotene, lutein and zeaxanthin which are known as antioxidants that fight free radicals in the body.
- They Are Loaded With Minerals And Vitamins.
How do I cook summer squash leaves?
- Garlic and chive sauce summer squash leaves
Place the washed leaves in a bowl and season with salt, pepper, and sugar. Toss to mix well. Spread the leaves out on a plate. Top with garlic and chive sauce.
- Grilled summer squash leaves
Heat up the grill pan and coat it with a little bit of oil. Place the washed leaves on the pan and cook for about 2 minutes until they turn browned.
- Spring chicory soup seasonings
To make the dish, place the washed summer leaves in a bowl along with vinegar, salt and soy sauce. Pour twice boiling water over the ingredients and mix well. Top with fried garlic and chive sauce. Garnish with spring onions, scallions, and coriander and serve chilled.
- Boiled summer squash leaves
Place the washed and cut summer leaves in a pot of boiling water for about 10 minutes and season with salt and pepper. Drain the liquid and serve immediately.
- Summer squash leaves in a spicy sauce
Toss the summer squash leaves with vinegar, salt, soy sauce, chili flakes, garlic powder, pineapple juice and crushed peanuts together in a bowl to make it ready for eating as an appetizer or as a side dish for grilled meat or seafood.