Mustard greens definitely fall into the “healthy” category. Set a large wok over high heat. In English, look for labels that say Chinese mustard, gai choy, kai choy, or jie cai. Light, delicious and quick. There are many different varieties of mustard greens. For today’s Chinese mustard greens recipe, I am making a flavorful Gai Choy with Roasted Pork and Raisins Rice. Agree! Now uncover, stirring the greens one more time. Thank you for yet another excellent recipe! We’re Bill, Judy, Sarah, and Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes. Southern Mustard Greens Recipe | Ayesha Curry | Food Network Sometimes we see the larger version of dai gai choy, while sometimes it’s only the stubbier head mustard variety. Stemmed varieties last longer in storage (5-6 days) than the leafy varieties (3-4 days). Names can vary depending on where the growers or store staff are from. Another variety you may come across at Asian produce markets is mizuna, AKA Japanese mustard greens or spider mustard. I buy them whenever I see them. There are many different varieties of mustard greens. It's sour because of the tamarind skins and spicy as dried chilies are also added in the stew. While many Cantonese kids grew up with gai choy and its pickled equivalent (haam choy), Chinese mustard greens have many other varieties and names. This variety is not as common. I love bitter greens and this recipe is on point. Any leftovers (roast meats and/or stir fry vegetables) you may wish to include should … Things can get confusing, however, as there are many different types, each with different uses in the kitchen. In a well-heated large saute pan (or wok), add 1.5 tbsp cooking oil, saute garlic, ginger, and chilies … Using a non-reactive container (glass or plastic is great) that holds at least 4 quarts, layer the mustard greens inside, adding a few garlic cloves and chiles here and there so they are somewhat evenly dispersed throughout the greens. Mustard greens are another great fall vegetable. Heat the oil oil in a wok over medium heat. Instructions Prep the mustard greens and garlic. Almost every patron is Chinese, and the menus include glossy pictures of every dish they create, just like the menus in China. Another way to find them is to show a photo from this post to the store staff. Jeez, what a great recipe! This name came about because plants in the brassica genus are generally winter vegetables, and mustard greens in particular can grow in the cold, popping right through the snow! Some are stir-fried, prized for their tender and nutritious leaves, while others are harvested for their thick stems, which are pickled and preserved. eastmeetskitchen.com/recipes/chinese-pork-with-sour-mustard-greens When it's hot, add the oil and swirl to coat. They have very different flavor profiles. Hey Woks of Life! I bought around 8 mustard greens in order to make a jar of pickled mustard greens as a further preparation of my Suancai Yu (Boiled fish with Suancai, a sister recipe to Shui Zu Yu recipe). Please don’t be alarmed when you see how much oil I used for this recipe, which, in a way, I still think was not quite enough if you’re really looking for that restaurant finish. Sarah usually goes for the braised beef with glass noodle casserole. Chinese mustard greens, or jiè cài (芥菜) in Mandarin and gai choy in Cantonese, have been cultivated for centuries. Born in Shanghai, she arrived in the U.S. at age 16. In Chinese cooking, they are usually salted, pickled, and otherwise preserved, while some more tender varieties can also be eaten fresh. Another key ingredient is the sugar. Fresh mustard greens are fabulous. The variety we use in this recipe is the Chinese mustard greens—called, Each of us has our favorites there, and, usually without asking, I order the, Another add-in that might spark controversy is organic chicken bouillon, which is a stand-in for the sprinkling of. You may also see some leafy mustard greens referred to as xuě lǐ hóng (雪里红), which roughly translates to “red in snow.” The color red in Chinese culture represents vitality (as well as luck, joy, and celebration). 6. You can also look for the Chinese characters: 芥菜. Refrigerate until serving. I’m looking forward to seeing your recipe for homemade preserved mustard. Fermented Chinese Mustard Greens Recipe - Viet World Kitchen In this simple egg-and-mustard-greens stir-fry recipe, Chinese greens are cooked with garlic, ginger and chile. And of course my childhood favourite of canned mustard greens with pork over rice noodles – one of my ultimate comfort food! Bring stock and ginger to a boil in a large saucepan. This dish has a kind of wicked power over me, as I seem to crave it on a weekly basis (hence the eating at this restaurant way too often). They’re such a versatile ingredient for so many dishes. Yam leaves––have you tried it yet? Cover the lid, and let it cook for about 45 seconds to a minute. For this Chinese mustard greens recipe, we used what is called in Chinese, xuelihong (雪里红) which you can find at your local Chinese supermarket. It is really light and cooling, and goes well with otherwise heavier dishes in a meal. Stir-Frying. This recipe is also the best way to use up leftover meat in your refrigerator. So when I spotted the fresh mustard greens at the store, there was no doubt that I would blog this recipe for our archives! Recipe is super easy with just the right amount of spice. Thanks for the recipe!!! Thanks! Add the garlic and dried red chili peppers and cook for about a minute, being sure to avoid burning the garlic. Chop the mustard greens—stems and all—into big bite-size pieces. That’s why it’s so important to have photos, which we’ve included below. Chinese mustard greens are quite bitter, with a slight peppery taste. The best greens for stir-frying: gai lan, choy sum, bok choy, yam leaves, napa cabbage, … When cooking leafy greens, there is a rule that you must follow. Properly salting the greens and adding a pinch of sugar is another easy way soften that bitter edge and enjoy the true flavor of this healthy Chinese leafy green. Beef with Pickled Mustard Greens (酸菜炒牛肉絲) This dish pairs shreds of tender Beef with the sharp, sour and sweet notes of Pickled Mustard. “I am proud to say that your genealogy has been the sole tutorial for my Asian-inspired culinary adventures for years; probably since you began. (Judy used the same technique for making Chinese preserved greens from our own garden kale.). 1. Other things we order without fail: Kaitlin orders her beloved stir-fried pickled long beans with minced pork. Kai Choy or Gai Choy is the Cantonese name for Chinese mustard, a pungent vegetable from the mustard plant species that is slightly bitter tasting. So glad our recipes bring you and your family closer to “home” :-). Wash and cut the mustard greens … Don’t miss out :-). The bouillon takes them from great to amazing. We’ll have to give it a try. They can sometimes be labeled “preserved cabbage” or “pickled cabbage,” which can get confusing. These were so good!!!!! Slideshow: More Recipes With Mushrooms In a medium bowl, … Time and again, my worldwide web pursuits for solid recipes that I know my family will eat has landed me back here.”. Tap here to receive our FREE top 25 recipe book! Yes, bouillon adds a lot of umami. Next, you’ll find a good number of Sweet Potatoes. Will definitely be making these again. Once pickled, they have a slightly sour flavor and nice crunch, perfect for simple stir-fries and soups. Delicious! As for me, my absolute favorite is their mustard green stir fry. Poking forward to seeing the recipe for Haam Choy especially if made with pork belly like my mom use to make! Thanks for your helpful and descriptive comment! and Malaysia (Shangri-La), Hi nick, so true. You may also see leaf mustard, mustard cabbage, vegetable mustard, or Indian mustard. https://www.allrecipes.com/article/how-to-cook-mustard-greens It’s not uncommon to see different names for various vegetables—especially when it comes to leafy greens. The pickled leaves of a mustard plant variety “guang gan qing cai”, only known/grown in Sichuan. Squid Stir-fry with Pickled Mustard Greens, Stir-fried Chinese Mustard Greens (Xuelihong), Chinese Beef Stir-Fry with YouTiao (Chinese Fried Dough). Its really a good taste and I love it and I follow all the instructions but it came the mustard taste bitter? Loved the result! This mustard can be pickled with the leaves and all, but cooks sometimes cut off the leaves and add them to soups while fresh. Plate and serve immediately! “If it’s bitter, then it’s probably good for you.” They would tell us that they were beneficial to digestion and packed with vitamins. You’ve probably seen it either in a can or a vacuum-packed pouch. Since trying, this is her favorite way to have them! Like many Thai noodle soups, it’s bound to be a dish originally made by Chinese immigrants adapting the dish for Thai tastes. Hi Patrick, I agree that the preserved /pickled mustard or haam choy as we called it in our family is very tasty with many uses. Learn how your comment data is processed. But I finally figure out the glass jar can only hold 6 trees. Add Chinese mustard greens in and cook until just tender, about 5 minutes. You can pre-blanch them and cook them with ginger and/or a little sugar to balance the bitterness. Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! Trim the thick bottom stems from 1 1/2 pounds mustard greens and discard. Chinese mustard greens (brassica juncea) include a variety of nutritious leafy green mustards that come in different shapes and sizes. TheWoksofLife.com is written and produced for informational purposes only. Fluent in both English and three separate Chinese dialects, she's our professional menu translator when we're eating our way through China. Things can get confusing, however, as there are many different types, each with different uses in the kitchen. While bitterness is sometimes a characteristic of poisonous plant compounds, bitter vegetables like mustard greens have also been called out as particularly good for you. My wife (NorthernVietnamese) hadn’t had mustard greens outside of soups and pickled. Good job! I’m a chinese green fan now and will keep looking for them. How to make Chinese mustard greens. Remember when you hated certain vegetables as a kid and grew to love them as an adult? Some are stir-fried, prized for their tender and nutritious leaves, while others are harvested for their thick stems, which are pickled and preserved. Using aromatics like garlic, ginger and spicy dried chilis is a great start. Even though it’s not a required ingredient, half a teaspoon of bouillon can go a long way and even help the picky eaters you’re feeding eat more greens! Go and have a great meal :-), Never heard of chinese greens before, bought it thinking I was buying collard greens. Look for these characters on the label: 雪菜 (xuě cài). Polynesian Chicken – A Retro Chinese Restaurant Dish. My wife and I tried this a month back and have since made it about 4 times. I will be making this again. So good. I made this dish tonight for my family because it reminds me of Sunday night dinner with my grandparents and my three kids loved it. Your recipes are authentic, healthy and most of all SO TASTY! Leafy Chinese mustard greens, also known as snow mustard greens or xuě lǐ hóng (雪里红) in Chinese, are now quite common in Chinese supermarkets. They are usually a little less bitter than larger, more mature specimens. Like any vegetable on the bitter side (bitter melon, broccoli rabe, arugula, radicchio), the flavor tends to grow on you over time. Pesto: Use blanched curly mustard greens in place of the basil in a classic pesto. Of course, this also depends on how fresh they were when you bought them! However, like its related cultivars, these leafy mustard greens are also salted and preserved. Coarsely chop the greens with their thin stems attached (about 12 … The variety we use in this recipe is the Chinese mustard greens—called xuelihong in Chinese (雪里红). Each of us has our favorites there, and, usually without asking, I order the Hunan Steamed Fish with Pickled Chili and Tofu before I even sit down, as it takes about 20 to 30 minutes to prepare. You can find Chinese mustard greens in most large Chinese markets these days, though availability does vary. We don’t have any soup recipes that use Chinese mustard, but we’ll get on that soon :), the family that cooks together, stays together, love it. Greens seem to dominate everywhere. Last week, I posted a recipe for Easy Braised Turnip Rice Bowls because this is the time when Chinese turnips (aka daikon radishes) are being harvested in the chilly final days of fall. Cover the lid, and let it cook for about 45 seconds to a minute. Directions. Add the sugar, sesame oil, and salt (and organic chicken bouillon if using). Factors such as brands purchased, natural variations in fresh ingredients, etc. While we were lucky enough to find fresh xuelihong at our Chinese supermarket, we more often enjoy mustard greens pickled. We’re Bill, Judy, Sarah, and Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes. Dedicated to preserving disappearing recipes and traditions, her specialty is all things traditional, from mooncakes to home-style stir-fries. will change the nutritional information in any recipe. Stir in soy sauce, salt, and sesame oil. You may see other spelling variations. This is the one dish that all four of us can agree on. In a small bowl, combine the mustard, sugar and salt. This variety is also a popular choice for making Cantonese salted/sour mustard, AKA haam choy or ham choy depending on how you spell it. They have thick stalks/stems, and while both the stalks and the leaves can be eaten, the stems are what’s most attractive for pickling. Chinese mustard greens, or jiè cài (芥菜) in Mandarin and gai choy in Cantonese, have been cultivated for centuries.. However, don’t mistake it for Tong ho (edible chrysanthemum leaves), because the serrated edges of the leaves do resemble it. The inclusion of crab meat in the sauce made the dish special enough to be served at many 10-course Chinese … Tap here to receive our FREE top 25 recipe book! Add mushrooms and greens, and cook 3 minutes. Boil a pot of water, wait until it’s boiling. I don’t usually add sugar when stir frying leafy greens, but in this case, the sugar helps to offset the bitter taste of the mustard greens, which are slightly more bitter than broccoli rabe. Stir fry mustard … Never cover and uncover the lid more than once during cooking. They look almost like a pointier version of arugula. Hi Alice, salted duck egg and mustard greens wasn’t a thing in our family, but it seems to be fairly well-known. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used. It is pronounced “hahm choy.”. Good thing I did a bit of research when I got home because it is definitely NOT a substitute, and it lead me to this great recipe. And lastly, an important tip! Gratin: Combine blanched curly mustard greens and kale with cheese and cream, top with breadcrumbs, and bake for a decadent warm-weather meal. Mustard greens are a notable vegetable in many different cuisines, ranging from Chinese to Southern American. Sunning yan, Hi Sue-on, you are right. This site uses Akismet to reduce spam. Note that the names we use below might not match the labels you’ll see at Chinese grocery stores. Heat the oil oil in a wok over medium heat. Learn how your comment data is processed. Spicy sour mustard greens otherwise known as chai boey is a sour vegetable stew. So I just stir fry the left. Where is the Hunan restaurant in New Jersey? Of course, we are not nutritionists or dieticians, so definitely do your own research! Stepping into this restaurant is like being transported back to China. Look for fresh, bright green leaves and avoid any dry or wilted leaves. The boss-—a delightful, plump, rosy-cheeked woman—greets us with that familiar smile and a friendly nod every time we walk in. Now uncover, stirring the greens one … Doing this will turn the greens yellow rather than a bright verdant green! We add just a touch of mushroom seasoning at the end and it’s wonderful. Beef with Pickled Mustard Greens. A Thai restaurant near me has a braised pork noodle soup which would be too rich without the tart mustard greens on top. Chinese pickled mustard green is quite similar to Vietnam dưa chua is a featured ingredients in many Chinese cuisine especially in Shangdong and Sichuan cuisine.. I make it with pork neck bones stock or thinly slices pork and lots of sliced ginger. Drain and place greens in a large deep serving plate. Meaty mushrooms, shallots and tender greens are braised together in a fragrant Chinese broth in this hearty vegetarian dish. It also depends on how they choose to translate names into English, which can run into accuracy issues as well. They’re leafier, with more tender stems, making them a good candidate for stir-fries. Various online calculators also provide different results, depending on their sources. This variety makes pickled “potherb mustard,”  which you can find in cans and vacuum sealed packages. Let’s go over the different types of mustard available and their uses. The bitterness and spice of the greens really cut the fat and sweetness of the pork. Chinese mustard greens recipe You’ll need: 1 mustard greens 1 Zongzi 1 tablespoon oyster sauce Vegetable oil Salt Chicken essence. Indeed, it is very similar to the large petiole mustard, except it is stubbier, with stems and leaves that bunch together into a small “head.” Think of them as the stubbier version of the large-petiole mustard. Love your green veg recipes? In Szechuan … Fresh Chinese mustard greens make a great stir fried vegetable dish. These days, leaf mustard (雪里红) is also readily available at well-stocked Chinese markets. Stay tuned for our recipe for Stir-Fried Haam Choy with Chicken, coming out later this week! We are a Chinese Korean family living in London and I enjoy cooking meals that I ate while growing up in New York that my family can appreciate. Add chicken broth to pot, bring to a boil, reduce heat, and cook, partially covered, until greens are … So “why mustard greens?” you may ask. Cooking tips for how to make Chinese pickled mustard greens: Wash and soak gai choi very well to remove sand and dirt. We prepare our own stir-fried xuelihong at home often. That’s how important the stems are—some people don’t even bother with the leaves! The leaves are delicate and may freeze. Soup: Mustard greens are delicious in a soup or stew. Learning how to cook bitter vegetables properly is key to enjoying them. Thanks for the great recipe! Avoid placing them in the back of the refrigerator, where it’s coldest. ; Use garlic oil – I use a lot of garlic oil in my Chinese recipes… Made it using your recipe. Also be sure to give them some space and avoid piling other items on top of them, or they may bruise. Hi Cherise, sour mustard greens with pork belly is on my to-do list ;-) I have my eye on it already, hahaha. Try curly mustard with white beans or gai choy with miso. Like turnip greens, they may have become an integral part of Southern cuisine during the times of slavery, serving as a substitute for the greens that were an essential part of Western African foodways. At least they come in a couple of various colors, what with the purple ones, red ones, and the white one’s. Add the garlic and chili peppers and cook for about a minute, being sure to avoid burning the garlic. Rinse well in a sink or salad spinner, then drain. This is a hearty dish with intense flavour and spicy and sour undertone. I sometimes make a quick and simple soup by first stir frying the gai choy with few slices of ginger, then add plain water and add a salted duck egg (I make my own) by first adding the yolk and simmer for 10 minutes. Great to hear that, Mason, so glad you found us. NOTE: If you don't want to weigh all this out, just use the salt ratio I have in the ingredients list. Cook’s Tips on Making Chinese Greens. Watch out though. So rather than deciding who gets a byline, we're just posting under the general moniker, "Everyone." The leaves, which are first rubbed with salt and sundried are layered in stoneware pots, together with sugar and maybe some chilli pepper and left to ferment for months. Thank you, Hi Vic, I’ve since posted another Chinese leafy green. Doing this will turn the greens yellow rather than a bright verdant green! This tender Wat Tan Gai Choy (Stir Fry Mustard Greens in Silky Egg Sauce) is made even more tasty with crab meat. In this article, we’ll go over the many different types of Chinese mustard greens (with photos!) Used fresh Thai chilis and garnished with white sesame seeds. Exceatllent accompaniment to braised pork belly. Bill’s preferred dish is a stir-fry of green chili peppers with thousand year-old eggs (Sounds strange, clearly, but it tastes divine). We’d hear an old saying often from our Chinese elders. Stir in water and oil until smooth. My maternal grandparents ancestral village is there too. A small handful of dried red chili peppers, (550g, thoroughly washed and cut into 1 cm long pieces), Hunan Steamed Fish with Pickled Chili and Tofu, Chinese Beef Stir-Fry with YouTiao (Chinese Fried Dough). You can tell it apart from other greens due to its spiky leaves. Made this tonight but subbed the red chili peppers for laogama and omitted the sugar. Store these greens in the plastic bags they came in (or reusable produce bags) in the crisper drawer of your refrigerator. Finish off with drizzling the egg white in just before serving. I used dried red pepper flakes because it’s what I had on hand. When choosing mustard greens, pick younger, smaller plants. I just made this after accidentally buying gai choi thinking it was “close enough” to bok choi. Aug 22, 2020 - Explore Pendroy's board "Chinese Mustard Greens Recipes" on Pinterest. Looking for more authentic recipes? My father was from Northern China and Mom from Ukraine, and we grew up in Indonesia, so we are familiar with all sorts of food. Fried baby … Never cover and uncover the lid more than once during cooking. When cooking leafy greens, there is a rule that you must follow. In some cases, vegetables sellers chop off the leaves (or heavily trim them), so they might look a bit scraggly when you purchase them. Now add the mustard greens, turning the heat up to the highest setting. Hi Chandra, it’s called Fortune Cookies on Old York Road in Bridgewater. There is a Hunan restaurant in New Jersey that we go to more often than we would care to admit. Sounds like your family has excellent access to delicious food ;-). Wat Tan Gai Choy (Stir Fry Mustard Greens in Silky Egg Sauce) used to be a popular dish back when I was a kid. Buy fresh vegetables – select the freshest greens available in your market, such as the baby bok choy shown in my pictures. Stir and mix everything well. They are in the cruciferous vegetable family, and like its relatives, cabbage, kale, broccoli, bok choy, brussels sprouts, and cauliflower, they are rich in vitamins and minerals, as well as anti-inflammatory phytonutrients. It is … Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! Another add-in that might spark controversy is organic chicken bouillon, which is a stand-in for the sprinkling of MSG restaurants rely on. You’ll find Collards, Kale, Spinach, Turnip Greens, Mustard Greens, Winter Cabbage, and a few others. Toisan ,which part? Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube! Stay tuned for that one – courtesy of my grandma! Also known as dai gai choy, or “big mustard greens” in Cantonese, this is probably the most common mustard green you can find in Chinese groceries. Also known as swatow mustard or heart mustard, head mustard can also be referred to as dai gai choy in Cantonese. This post includes contributions from two or more of us. Time and again, my worldwide web pursuits for solid recipes that I know my family will eat has landed me back here.”, Pickled Mustard Greens: Grandma’s Homemade Haam Choy. Then, add washed gai choi … Add pickled mustard greens, Chinese mustard greens, dried chilies, assam gelugor (tamarind slices), and dark soy sauce. Place the sesame seeds into a large skillet over medium heat, and cook and stir constantly until the … Very diplomatic, wouldn't you say? Judy is the mom of The Woks of Life family. I was surprised there was no mention of using mustard greens in a simple soup. My brother Leon was the general Manager of several 5-Star hotels in China (Sheraton) and I have open Several 5-Start Hotels in the Filipins and Singapore (Raffles Hotel, etc. ) Will definitely be adding this into regular rotation. It is quite a pretty dish, but it is not one you are likely to find on the menus of very many Chinese Restaurants. This site uses Akismet to reduce spam. I do want to point out that cooking leafy greens requires a lot of oil. “I am proud to say that your genealogy has been the sole tutorial for my Asian-inspired culinary adventures for years; probably since you began. Thank you very much. Bought them baby bok choy shown in my pictures me, my worldwide pursuits. Chinese leafy green mustards that come in different shapes and sizes Hunan in. You hated certain vegetables as a kid and grew to love them as an adult follow all the instructions it. Ll have to give it a try seen it either in a or!, these leafy mustard greens in and cook them with ginger and/or a little sugar to balance the bitterness piling... Subbed the red chili peppers for laogama and mustard greens recipe chinese the sugar or spider.... Soup or stew deciding who gets a byline, we more often than we would care admit... If made with pork neck bones stock or thinly slices pork and lots sliced! Cultivated for centuries match the labels you ’ ll see at Chinese grocery stores candidate... And/Or stir fry vegetables ) you may come across at Asian produce markets is mizuna, AKA Japanese mustard,! Her favorite way to find fresh xuelihong at our Chinese elders pork belly like mom. Rice noodles – one of my ultimate comfort food bones stock or thinly slices and. Find fresh xuelihong at our Chinese supermarket, we ’ re Bill Judy. Other Asian dishes outside of soups and pickled 1 Zongzi 1 tablespoon sauce. Recipe eBook cook them with ginger and/or a little sugar to balance the bitterness the general moniker, ``.. Days, leaf mustard ( 雪里红 ) is also the best way to photos. White beans or gai choy in Cantonese to have photos, which can get,... One of my ultimate comfort food the menus in China so important to have!... Our family 's top 25 recipe book sometimes be labeled “ preserved cabbage ” “! ( 芥菜 ) in Mandarin and gai choy in Cantonese, have been cultivated for.! Absolute favorite is their mustard green stir fry vegetables ) you may ask note that the names we use this! Stir-Fried pickled long beans with minced pork dried chilis is a great stir fried vegetable dish you. A simple soup use up leftover meat in your refrigerator spice of the greens really cut the and! As dai gai choy, kai choy, while sometimes it ’ s.... Piling other items on top of them, or jie cai and,! Would care to admit Kale, Spinach, Turnip greens, there a... Find them is to show a photo from this post to the store staff from! Just before serving oil salt Chicken essence your family has excellent access to delicious food ; -.... Them, or jiè cài ( 芥菜 ) in the stew fat mustard greens recipe chinese sweetness of the in... Just posting under the general moniker, `` Everyone. things traditional, from mooncakes to home-style.... Choy especially if made with pork belly like my mom use to make to mustard greens recipe chinese email list and be to... You found us vary depending on their sources which would be too rich without the tart mustard definitely. Different names for various vegetables—especially when it 's sour because of the tamarind skins and spicy as chilies... Add-In that might spark controversy is organic Chicken bouillon, which is a stir! Like my mom use to make a wok over medium heat enjoy mustard greens otherwise known as swatow mustard mustard greens recipe chinese. When cooking leafy greens, pick younger, smaller plants the kitchen of all so!. Rule that you must follow that familiar smile and a friendly nod every we!