Also known as purple choy sum, this Asian brassica comes in a bunch of long purple-stemmed leaves with yellow flower blossoms.
All part of the plant are edible and delicious. Leaves and stalks are tender, with a fresh, buttery, very mild mustard flavor, perfect for use in stir fry-dishes, fresh salads or to top soups. You can also steam, sauté, or quickly boil for a side dish. Be sure and stop cooking while the greens are still bright in color.
Use as a substitute for bok choy, broccoli rabe, or other mild greens.
As is the case with all greens, be sure the leaves are dry before storing in a plastic bag or wrapped in a dish towel in the crisper drawer of the fridge. Either wait to wash until you are ready to use it, or use a salad spinner to dry the leaves. Greens should keep for a week.