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Image 1 of 1
Image 1 of 1
Image 1 of 1
A cousin to bok choy, this Asian green tastes very similar…bright, with no bitterness…almost like spinach but with a crunch and a bit more flavor.
Pictured on the left of the photo below, you can see its broad green leaves and pale green stems. All can and should be eaten!
Steam, saute, stir fry, or braise. It takes just minutes. Traditionally in Japan, it is seasoned with soy sauce or used in soups or stir fry’s.
A cousin to bok choy, this Asian green tastes very similar…bright, with no bitterness…almost like spinach but with a crunch and a bit more flavor.
Pictured on the left of the photo below, you can see its broad green leaves and pale green stems. All can and should be eaten!
Steam, saute, stir fry, or braise. It takes just minutes. Traditionally in Japan, it is seasoned with soy sauce or used in soups or stir fry’s.