The fresh tender leaves can be added to other greens in salads and soups or briefly sautéed with oil. To prepare clarion for cooking, wash the leaves in cold water and pat gently to dry. Separate the leaves and thick stems for cooking at different stages (the stems will take longer to cook). Similar to spinach, this Chinese spinach contains high amounts of oxalic acid and, once cooked, should not be reheated. Clarion will stay fresh for 2 to 3 days in the refrigerator.
Foods that pair well with clarion leaf: bacon, ham, poultry, anchovies, sesame seeds, soy sauce, lemon, mushroom, sweet potato, oregano, dill, cumin, turmeric, tempeh, goat cheese, parmesan, ricotta, mustard, walnuts and curries.