Green Cuisine

By Maria Anselmo | Last Updated February 10, 2018
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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)

Roasted Baby Bok Choy
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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