Chayote greens

Sicyos edulis

leaf

Young leaves and tendrils of the chayote, stir-fried with garlic as brède, with rice.

Origin

Réunion and Madagascar

Season (United States)

all year round

Preparation

The tender tips, leaves and tendrils, are picked, washed and stir-fried for five minutes; the tough stems are left aside.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitrates · Chlorophyll

Did you know?

On Réunion, “chouchou” means chayote, and “brède” any cooked leaf.