How to make sliced Chaya.

To prepare sliced chaya, start by selecting fresh, vibrant leaves, ensuring they are free from any blemishes or signs of wilting. Begin by rinsing the leaves thoroughly under cool running water to remove any dirt or insects. Once clean, stack a few leaves on top of each other and roll them tightly into a cylinder. Using a sharp knife, slice the rolled leaves into thin strips, about a quarter-inch wide, to create uniform pieces. It’s important to note that chaya leaves must be cooked before consumption to neutralize their natural toxins; therefore, bring a pot of water to a boil and blanch the sliced chaya for about 5-7 minutes until they are tender and bright green. After blanching, drain the leaves and immediately transfer them to an ice bath to halt the cooking process and preserve their vibrant color. Once cooled, drain again and pat dry with a clean kitchen towel. The sliced chaya is now ready to be incorporated into your favorite dishes, whether sautéed with garlic and onions, added to soups, or tossed into salads for a nutritious boost.