From the excellent “Tropical Self-Sufficiency” website
Both of these must be cooked 10 minutes to remove toxins that protect them from bugs: Once cooked, the greens and tubers are safe to eat.
Chaya Tree spinach ECHO Wikipedia
Cassava Tapioca ECHO Use the leaves as spinach and the tubers as a potato alternative.
Plant in the spring and they should be ready by fall. Dig up the tubers. They radiate out near the ground surface. I have gotten over 10 pounds of root from a single plant. Part of that was woody and hard to cut, but the rest was cut into manageable lengths. Make a slit through the “bark” lengthwise. Slip a knife under the ~1/8″ edge and it peels off easily. Cut or scrape off any stringy or hard parts. If left too long it can also develop a core that should be removed. Boil in water and serve with butter, salt & pepper, or slice and pan fry.
Cut the stems in sections to grow more. Put 3 nodes in the ground, 3 nodes above, or lay almost flat. Mulch.
If you are nightshade intolerant, try cassava.
These can be eaten raw or cooked (ECHO):
Edible Hibiscus Abelmoschus manihot The large leaves can also be used as a wrap.
Okinawa spinach (Dark green top, purple bottom of leaf)
. also Longevity AKA Cholesterol spinach (Medium green leaf)
Sissoo spinach Brazilian spinach
Katuk Sweet leaf
Moringa Drumstick tree
These are interesting:
Voodoo lily Amorphophallus paeoniifolius (Peony form) AKA Konjac The tuber is edible, often used to make Shirataki noodles.
African Potato Mint In the mint family, but without a minty smell, it makes tubers that can be used like potatoes.