A broad-leafed variety of spinach that is grown in Far Eastern countries for the shoots and leaves of the plant. Dark green in color with numerous ribs through the leaf, Malabar Spinach has a slimy consistency when cooked, resulting in it being referred to as slippery vegetable. It is cooked like other spinach greens and provides a rich earthy flavor as well as being rich in minerals, proteins, and vitamins. Malabar Spinach is often prepared as an ingredient for soups made with pork. Fresh leaves should be stored in the refrigerator and can be kept for 6 to 8 days. This vegetable may also be referred to as Alogbati, Ceylon spinach, saan choy, mong toi, mong thouy, mung tuoi, Indian spinach, and vine spinach.