Chaya is another item in our CSA (farm share). We get it somewhat often and now we know what to make with it and how to prep it. But what is so strange and unique about these leaves is that they are toxic. They are totally toxic if you were to eat them raw so you must boil them (I do for 15-25 minutes). Boiling releases the cyanide from the plant and then into the water vapor leaving the pot.
Most recently I made a bacon Chaya cheddar quiche that turned out great. Below are a couple articles about it. It is thought to originate in Mexico and is also considered a super food.
http://www.mexconnect.com/articles/982-chaya-the-maya-miracle-plant
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