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. Kat Craddock
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.
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