I have to be honest in saying that before I joined the CSA, I had never heard of Asian Greens. I mean, I had heard of Bok Choy (Pak Choi) but when it came to all the others, I had no clue. So one day while picking my produce, I started tasting each individual variety. Turns out, each variety has it’s own unique flavor. Some are spicy while others are sweeter. Some taste a little like spinach while some taste a bit peppery. My hope is to eventually have a list with photos about varieties. For now, Saveur has a guide of a few of the greens.
I’ve found great use for these in spring rolls, stir fries, and even salads. However, I recommend tasting before tossing in to a dish as some of the varieties have the ability to over power other flavors. While there are a few varieties of Asian Greens in stores, many of the CSA farmers are continually expanding the selection, so ask and taste!
My Recipes for Asian Greens (This excludes Bok Choy as it comes in early summer for me):[catlist name=asian-greens-2 numberposts=-1 orderby=title]