Asian Greens

Asian cooking utilizes a wide variety of greens, all with slightly different characteristics--delicately-flavored bok choy, peppery mizuna, pungent mustard greens, and more. Try them as a great base for salads, sides, and pickles, or add them to soups, noodles, and stir-fries.

Asian Greens with Garlic Sauce
Asian Greens with Garlic Sauce
If you can't find choy sum, whole baby bok choy makes a fine substitute in this recipes. Get the recipe for Asian Greens with Garlic SauceFarideh Sadeghin
Stir-Fried Mushrooms and Bok Choy (Donggu Pei Shucai)
Stir-Fried Mushrooms and Bok Choy (Donggu Pei Shucai)
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. Get the recipe for Stir-Fried Mushrooms and Bok Choy (Donggu Pei Shucai)Kat Craddock
Stir-Fried Celtuce Tops with Wild Mushrooms
Stir-Fried Celtuce Tops with Wild Mushrooms
Bacon and shiitake mushrooms are cooked with hearty stem-lettuce leaves in this simple stir-fry from Lillian Chou. Get the recipe for Stir-Fried Celtuce Tops with Wild MushroomsIngalls Photography
Sho' Nuff Noodles
Marcus Samuelsson's Sho' Nuff Noodles
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 NoodlesFarideh Sadeghin
Kale Chips
kale chips, kale chips recipe, easy kale recipe
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 ChipsLaura Sant
Mixed Green Salad with Sichuan Peppercorns
Mixed Green Salad with Sichuan Peppercorns
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 PeppercornsAndré Baranowski
Sautéed Chinese Broccoli
Sautéed Chinese Broccoli
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 BroccoliJames Oseland
Braised Pork Belly (Wang Choy Chow Sau)
Braised Pork Belly (Wang Choy Chow Sau)
Pork belly is rendered spoon-tender after a long braise with ginger, cloves, cumin, fennel, and star anise. Its cooking liquid can be reduced into a thick, fragrant sauce. Get the recipe for Braised Pork Belly »Ingalls Photography
Asian Green Salad with Sweet Shallot Vinaigrette
Asian Green Salad with Sweet Shallot Vinaigrette
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 VinaigretteChristopher Hirsheimer
Braised Duck Legs with Mustard Greens and Bok Choy
Braised Duck Legs with Mustard Greens and Bok Choy
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 ChoyChristopher Hirsheimer