Leafy greens such as Swiss chard, bok choy, spinach or rapini (broccoli rabe), are a great source of nutrients, including vitamin A from beta-carotene, calcium, magnesium, iron and folic acid. Stir fries are a quick and easy way to prepare them.
Bok Choy - Bok choy stems are juicy and sweet, with a taste similar to that of cabbage. The flavor of the leaves is more subtle. It can be used in stir-fries with shellfish, beef, poultry, or by itself, as well as in soups and braised and steamed dishes. Bok choy is also used in salads.
Baby Bok Choy - Also called Shanghai bok choy, it has a taste similar to Swiss chard or spinach. This is a versatile vegetable, delicious in soups and stir-fry, or braised whole or sautéed
Gailon - This is similar to "common" broccoli, but has a longer stalk and a more delicate taste. It's delicious with meat and poultry dishes, or just as a simple side dish.
Rapini (Broccoli Rabe) - Rapini resembles thin broccoli stalks with small bud clusters (but no relation to Broccoli). Cut about an inch off the bottom of the stems, then cook the rest of the stem, along with the leaves and florets.
Swiss Chard – There are two varieties, red or green. The wide leaves taste much like spinach, but the edible stems taste more like celery. The stems need a little more cooking time than the leaves, so slice them off where the stems meet the leaves and add them a bit sooner.
Yu Choy - Also known as green choy sum, or Chinese flowering cabbage. It is a tender vegetable and is considered one of the best Chinese cabbages. It has a delicate, sweet, slightly cabbage-like flavor and requires minimal cooking to maintain its crunch. Great in stir fries and in salads.