Red Malabar Spinach (Basella rubra): or rather Red Steam. This Asian leaf is cultivated and appreciated in many countries, from India to Indochina to New Zealand.
Malabar has thick, fleshy leaves with a grassy, sweet flavor. It is eaten both fresh and cooked, in soups or fried in batter. The seeds are also edible; the pulp is an excellent thickener and adds a red color to dishes.
It's very easy to grow in the field, as long as it gets consistent irrigation (its water needs are the same as cucumbers). Well-fertilized soil will also produce vigorous plants. It can be grown both in the ground and on climbing supports: it's not susceptible to fungal infestations, so it's just a matter of exposure; if possible, a vertical position is preferred.
It obviously won't survive frost, but you can preserve the abundant produce by boiling and freezing the leaves like European spinach.
