Water spinach has pointed leaves, a tongue-like texture, and none of the dirt-on-teeth aftertaste of supermarket spinach. I get mine at the Chicago green market in Lincoln Park. Mix with a little baby arugula, several ripe tomatoes, a large amount of artisanal goat cheese, olive oil, balsamic vinegar, salt, and pepper. Serve with a few slices of whole-wheat sourdough (Bennison’s Bakery makes it well) and cultured butter. It’s a meal, not just a salad.