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Alexandra Stafford's avatar

Adding some ideas that were emailed to me here

From Hope:

I got Tokyo bekana at Union Square last week. It's very tender, more like lettuce than napa. But it is a crucifer and it was chilly, so I cooked it, albeit briefly. What I made was basically this Marha Rose Schulman recipe, with a very reduced cooking time:

https://cooking.nytimes.com/recipes/1013335-spicy-stir-fried-cabbage

I combined it with some udon I had and some smoked tofu. Totally delicious.

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Klaire L.M.'s avatar

Wow. Currently making the cauliflower from the last post, but that broccoli chopped salad is up next. Looks delish

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