Try this:

o back to your roots by growing marog (), an indigenous alternative to Swiss chard that does better in hot, dry weather. The young, arrow-shaped leaves are the most nutritious. Cut off the tender tops with scissors when the plant is about 25cm tall. The plant will regrow, producing leaves over a long period. The leaves are thicker than those of spinach and have a mild flavour. They can be eaten raw or cooked like spinach, added to soups and stews.