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Asian Greens

Asian greens is a blanket term that covers a family of leafy greens.

Asian greens are probably most beloved for their ability to work with a wok. These greens tend to have sturdier stalks and more robust cell structures in the leaves that makes them ideal to stir-fry, blanche, steam, wrap, braise, or throw in a soup. Though these greens have a high water content, their tougher leaves mean that they are seldom eaten raw. Many Asian greens are from the brassica family (broccolis and cabbages) so they share a similar nutrition profile. Brassica greens tend to be good sources of Vitamin C, fiber, beta-carotenes, calcium, and manganese. Some common varietals within the Asian greens family include bok choy (or pok choy/Chinese cabbage), napa cabbage, gai choy, and choy sum (yu choy). Asian greens are often slightly bitter and nutty. The complexity of their flavor profile allows them to stand alongside stronger flavors like garlic, ginger, sesame oil, and fish sauce.

Recipes with Asian Greens