Cooking bok choy, baby bok choy, tatsoi, and pak choi
Asian greens are derivatives of the mustard plant. Americans are becoming more and more familiar because farmers like them. Compared to our traditional tender greens, like lettuce and spinach, these are cold-tolerant like their cousins, kale, and collard greens. They provide a delicate, leafy green that can be used in salads, and it has a different growing season that compliments their other vegetables.
These vegetables have a bitter component that pairs well with intense flavors. I cook them with lots of garlic, ginger, and chiles. Mushrooms are also a traditional complement as well as coconut, sesame (including tahini), and peanuts.
Bringing them Home
Store an un-cut, dry head of greens in a plastic bag in the refrigerator.
When you are ready to use it, cut up the head and swish the chopped greens in a bowl of water, let any dirt settle to the bottom and pull the greens out of the water, and let drain.
If you bring it home and notice any liquid, dry it off as much as possible, without cutting into the head. The water will cause the greens to breakdown quickly. Also, it will last longer if you can keep it intact.
If the head is very wet, cut, wash, and dry the greens to give them an extended shelf life. Use a salad spinner to dry and remove the water, then store for 4–5 days in a plastic bag with a damp paper towel.
The greens will yellow and degrade quickly in the fridge. Use them within a week or chop and freeze for soup.
The Simplest Recipes
I have to mention this, I love to embellish ramen noodles, and Asian greens work perfectly. Throw one pack of noodles in a pot with about 2 cups of water, add two handfuls of chopped greens, and maybe a grated carrot and a bit of leftover cooked chicken. Use the seasoning packet or add sliced green onion, soy sauce, and hot sauce. Easy, fast, and delicious.
Sautéed Greens with Mushrooms
- 2 tablespoons oil
- 2 cups sliced mushrooms
- 2–3 cloves garlic, chopped
- 1 tablespoon, grated ginger
- a sprinkle of red pepper flakes
- 6–8 cups chopped Asian greens
- salt and pepper
- lemon juice
In a large sauté pan with a lid, heat the oil over medium heat until it is shimmering, then add the mushrooms and spread out in a single layer. Let cook without stirring for 2 minutes. Move the mushrooms around and then let them sit again for another 2 minutes. Add the garlic, ginger, and red pepper flakes, stir over medium heat until the garlic softens about 1 minute. Add the greens, salt, and pepper. If the greens are dry, add a tablespoon of water. Stir and cover with the lid and cook for about 2 minutes. Remove the lid and stir the greens and cook until any liquid has evaporated. Sprinkle with a squeeze of fresh lemon juice.
Asian Vegetable Soup
- 1 tablespoon olive oil
- 1 medium onion, diced
- 5–6 radishes, diced
- 2 carrots, diced
- 1 & ½ cups mushrooms, sliced
- 6 medium garlic cloves, very thinly sliced
- 2 tablespoons grated ginger, peeled
- ½ teaspoon fresh ground pepper
- 2 teaspoons salt
- 10 cups water
- 8 ounces firm tofu, sliced into thin slabs
- 6–8 cups Asian greens, leaves chopped, slice the white parts
- ½ cup sliced green onions
- Olive oil, for serving
Heat the oil in a large soup pot over medium heat, and stir in the onion, radish, carrot, mushrooms, garlic, and ginger. Gently sauté just until soft. Add a small splash of water if the pan dries out in the process. Stir in the pepper, salt, and 10 cups of water. Turn up the heat to bring the soup to a boil and then simmer for about 15 minutes. Add the tofu and baby bok choy, gently simmer for another 5 minutes. Stir well, taste, and adjust with more salt if needed. Ladle the soup into shallow soup bowls and top with sliced green onions. Add a finishing drizzle of olive oil.
Versatility in the Garden
Asian greens are an alternative to spinach and lettuce. Their ability to grow in colder climates adds another layer of options for farmers, increasing their crop diversity.
If you see these greens at the farmers market or in your CSA box, you can use them like spinach and cook quickly. Just wilt them, and enhance their flavor with traditional ingredients or try your own combination.