Ingredients
Mustard Greens / Chaya
White wine
Shallots
Garlic
Turmeric
Black pepper
Sea salt


Directions
Cook shallots with garlic, turmeric, black pepper and sea salt in pan. Brown the bottom of the pan with that mixture. 

Add white wine to make it a sauce and stir to consistency. Then add mustard greens or boiled (for 10 minutes) shredded Chaya. Toss in sauce and cover until the desired tenderness is reached. Five minutes before taking off the lid, add more white wine to cook off. 

Season with salt and pepper. Enjoy!

Recipe submitted by Troy Hollebeck

Ingredients

For the dough
½ cup chilled butter plus 3 tablespoons lard
2 cups all-purpose flour
½ teaspoon salt
5 to 6 tablespoons cold water

For the topping
2 cups milk or cream
1 cup shredded cheese
1 onion, chopped in cubes
3-4 eggs
bunch of Chaya (boiled for 15 minutes), cut in slices
salt, paprika, nutmeg

Preparation
Mix the ingredients for the dough and spread it out in a buttered pie dish. Make sure that you have dough standing out on the sides so the liquid topping will stay inside. Bake in the oven for 20 minutes at 350 F.

Beat the eggs and mix with milk and the seasoning.

Get the dough out of the oven and put the egg-milk mixture on top. Add the chopped onion, the sliced Chaya and the shredded cheese.

Put back in the oven for about 30 more minutes. Check on it when it starts to smell good. Serve warm or cold. Enjoy.

Recipe by Nadja Hofmann (based on the "Joy of Cooking")

Ingredients
Bag of Chaya (NEVER EAT RAW)
1 green papaya
1 onion
1 garlic clove
oil
a pinch of salt, pepper & paprika (hot pepper)

Preparation
Boil Chaya in hot water for 10 to 15 minutes!
Peel and slice papaya, onion and garlic.
Saute garlic, onions and papaya in oil.
Add seasoning and chopped chaya when papaya is soft and cook for a few more minutes.  

Recipe by Patrick Boulger