Known by many names (Bok Choi, Pac Choi, etc.) or by the specific variety (Tatsoi, Joi Choi, Komatsuna, etc.). Essential to stir-fries and many Asian cuisines, these greens (mostly of the vitamin-rich cabbage/brassica family) are easy to grow, great in salads, easy to adapt to western cooking styles.
Availability may vary by variety and with weather conditions.
Keep in the fridge in a plastic bag for up to a week - less if possible.
Don't wash before storing or it will go slimy.
Can be frozen. Remove woody stems, blanch and then freeze.
Separate the leaves and wash well.
The green leaf is often cooked separately to the much thicker, paler stalk. (2 veggies in one!)
In a stir fry, cut off the stalks and slice. Cook for a couple of minutes before adding the leaves for 2 minutes.
The inner leaves are more tender and work well, raw, in salads. The tougher, outer leaves taste better cooked.
Use in stir fries, chopped in salads, braised, roasted or add to a soup for the last few minutes of cooking.