"Oriental Spinach"?

I just picked up a bunch at the Tuesday downtown market and I'm not sure how to best prepare it. All my googling has resulted in a lot of recipes for "Oriental Spinach Salad" and I'm fresh out of canned mandarin. . .

It appears to have the stems of a bok choy relative but leaves that look like black kale- though it smells like regular spinach

Thoughts? Suggestions? Smells like regular spinach, use like regular spinach?

Help is always appreciated.

If this is the same as the 'Water Spinach' I've had at a number of places, I'd saute with a bit of garlic, then finish with a touch of soy.

Flip

I picked up some of the same last week.

I found it to be slightly more bitter in taste than regular spinach, but pleasantly so. The main difference to me was the texture, definitely thicker, like kale.

I didn't use it raw, whereas I will use regular market spinach raw. I thought it would cook more nicely because it wouldn't devolve into mush, and I was right. Used it once in a pasta primavera-ish dish, and once in a stir fry, and I was very happy with both.