We have several new varieties of Asian cooking greens available this week. These have a variety of textures and flavors but they are all very versatile and easily sautéed as a side dish or adapted to any dish calling for cooked greens.
Tatsoi (also called choy sum) has a texture like spinach and has a mild mustard flavor. Delicate enough to be added to a salad but also cooks well with a nice creamy texture
Gunsho has a bit more stem and often has small yellow flowers. The whole bunch is edible (including the flowers) and the flavor is between broccoli and bok choy. The stems sauté well and give a nice texture contrast to the greens
Bok Choy is a standard amongst the Asian greens. Great in soups. One of our favorite preparations is to cut it in half lengthwise, drizzle with olive oil, salt, and pepper and give it a quick sear in a skillet just until the stems soften and the leaves wilt.
