Malabar spinach has stiff, slightly spongy leaves reminiscent of chard. Because of its texture, it's best used cooked rather than in salads. Malabar spinach, also called Mong Toi, originates in India, where it readily grows on vines. This healthy green is easy to grow, as the tough leaves are more tolerant to heat than most spinach varieties. It is rich in iron; its taste lends itself well to sauteing. Adding tofu to the spinach saute adds a fair amount of protein.