Vote greens!
The term “Asian greens” loosely describes any leafy green veg that might find its way into a bowl anywhere from Seoul to Shanghai, from Kolkata to Kyoto. Or from Cairns to Cabramatta, for that matter.
Asian greens have peppery, elusive flavours and their dramatic colours and often crisp textures add pizazz to any dish. You can stir-fry or braise them, blanch and steam them with oyster sauce, simmer them in soups or stews or chop them fresh into salads.
As well as being versatile, they’re particularly nutritious — packed with calcium and vitamins
