Green Cuisine
By Maria Anselmo |
Last Updated February 10, 2018
The leafy stars of winter farmers markets, versatile Asian greens add crunch, color and sometimes peppery notes to salads. Braised, roasted, stir-fried or used to top flatbreads, they take on delicious new identities.
Spicy Roasted Baby Bok Choy (Li Ren Choi)
Roasting bok choy gives the white part a creamy texture, while the leaves become crispy. You can substitute 1 large head of regular bok choy. Reserve leftover marinade for another use.
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