Yukina Savoy, Tatsoi, and white stemmed Pak Choi are three variations in the same nutritious leafy brassica rapa, high in vitamin A and C. They are best eaten cooked and take to high heat sautéing best. They are delicious in the winter when field temperatures are cold, causing them to become sweet and mild.
Asian Greens Stir-Fry
One bunch each of Yukina Savoy, Tatsoi, and Pak Choi
2 Tbs pure olive oil or organic safflower oil
3 cloves garlic peeled and cut in half
One pinch crushed red chilies
1 Tbs chopped or grated fresh ginger root
1 Tsp salt (or to taste)
- Trim the stem ends of the greens, leaving most of the stem which is the best part of these vegetables.
- Chop long stems in half to make the final cooked greens easier to eat.
- Wash and drain the greens, leaving some water clinging to them.
- Heat the oil in a wide skillet with at least 1/5 inch sides.
- When the oil is hot, add the garlic and chilies. Add the greens all at once or in 2 batches if your pan can’t hold all of them.
- Sprinkle with the salt and ginger, stirring constantly.
- Once the greens are wilted, drain them in a colander or by simply tilting the cooking pan to let the excess juices run off and serve immediately.