Asian Greens

Farideh Sadeghin

Bok choy undergoes a pleasing transformation when stir-fried: the crunchy white stem develops a caramelized flavor, and the leaves wilt slightly, acquiring a mild sweetness.

Stir-Fried Celtuce Tops with Wild Mushrooms

We first fell in love with these lightly spicy lo mein noodles when chef Marcus Samuelsson dropped by our kitchen to test drive some recipes for his Harlem restaurant, Streetbird Rotisserie. Laced with oyster sauce, ginger, and yuzu kosho and tossed with pickled mustard greens, the dish is a medley of sweet, tangy, spicy, and sour. Get the recipe for Sho’ Nuff Noodles »

Kale takes on a crispy, addictive texture when drizzled with olive oil and baked. Try these chips tossed into salads, crushed and sprinkled on popcorn, or used to garnish finished dishes—if you can keep from eating them all immediately. Get the recipe for Kale Chips

This boldly flavored and refreshing late-summer salad is based on one served at Chase’s Daily in Belfast, Maine. See the recipe for Mixed Green Salad with Sichuan Peppercorns

At the Houston restaurant Reef, Chinese broccoli, brightened with ginger and chiles, is served alongside redfish on the half shell. See the recipe for Sautéed Chinese Broccoli

When young and small, Asian greens are mild, tender, and wonderfully delicate enough to eat raw in a salad. Get the recipe for Asian Green Salad with Sweet Shallot Vinaigrette

The intricate notes of anise and nutmeg compliment the mildness of the bok choy and peppery mustard greens. With so many flavors at play, you’ll want to serve this dish with plain steamed white rice. Get the recipe for Braised Duck Legs with Mustard Greens and Bok Choy