Chicasquil (Tree Spinach) Casserole With Noodles (Or Chaya)

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Ingredients Nutrition

  • 30 large leaves greens, chopped and boiled (Chicasquil, Chaya or other green leaf)
  • 1 12 cups egg noodles boiled in the leaf water
  • 1 lb ground meat, browned but not drained
  • 1 large onion, chopped
  • 12 ounces tomatoes, diced (canned tomato and chilies ok)
  • 2 ounces green chilies, diced
  • 4 ounces tomato sauce
  • garlic, minced to taste
  • salt


  1. Sautee onions and garlic, then add and brown meat. Set on warmer. Cut Chicasquil leaves into about 1" pieces or chop, discarding the stems and heavy veins, then boil *15* minutes, stirring frequently. Drain and reserve water.
  2. Cook noodles in Chaya water and drain. Add tomato, chilies and Chaya leaves to onion/meat mixture - heat and simmer 10 minutes. Stir in egg noodles and simmer 3 minutes more. Serves 4.
  3. NOTE: Please observe 15 minute boiling time. This allows all the Hydrocyanic Acid to be driven off as steam. A 1 minute cooking time, seen elsewhere in this blog, is insufficient to accomplish this - undercooked Chicasquil or Chaya may cause nausea and vomiting.

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