The plants will need an area that has access to full sun, well-draining soil, and an area in the garden with a trellis or fence.
In warmer Zones, the seeds can be started directly in the garden about two weeks after the last frost. The seeds can be started indoors in cooler zones and transplanted into the garden after all chance of frost has passed. Plant the seeds about one inch deep and one inch apart. The soil temperature should stay at about 70 degrees Fahrenheit. The hotter the temperatures, the faster the plants will grow. Malabar spinach takes care of itself once established.
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1 bunch Swiss chard
1 tablespoon olive oil
2 teaspoons minced peeled fresh ginger
2 sliced jalapenos
Coarse salt and ground pepper
Separate stems and leaves from Swiss chard. Chop leaves and dice stems small. In a large skillet, heat olive oil over medium-high. Add chard stems, minced peeled fresh ginger, and fresh basil; cook until stems soften, 3 minutes. Season with salt and pepper. Add chard & malabar spinach leaves, cover, and cook until wilted, 3 minutes. Uncover and cook until tender, 4 minutes.
I love them on top of grits for breakfast or add mushrooms for a fancy dinner.