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So post!
This past weekend I made curried greens with four different kinds of greens. I took pictures of them and determined what they are from this website: http://www.foodsubs.com/Greenckg.html
So the greens I used were (all bought from an asian market close by):
Chinese spinach = hiyu = hon-toi-moi = yin choy = een choy = amaranth = hsien tsai Notes: This is similar to spinach, only it's prettier, tastier, and more nutritious. Look for it in Asian markets. Substitutes: spinach (This isn't as delicate as Chinese spinach) OR callaloo
Malabar spinach = Ceylon spinach = saan choy = slippery vegetable = alogbati = mong toi = Vietnamese spinach Notes: This is cooked much like spinach, but it's a bit slimy like okra. It occasionally shows up in Asian markets. Substitutes: spinach OR okra
pea greens - or the leaves from the pea plant. They smell like peas and kind of taste like them too:
broccoli raab = broccolirab = broccoli de rape = broccoli de rabe = brocoletti di rape = brocoletto = rappi = rape = raab = rapini = cima di rapa = cima di rabe = choy sum = Chinese flowering cabbage Notes: This slightly bitter cooking green has long been popular in Italy and is now catching on in America. It's best to just eat the florets and leaves; the stems are quite bitter. Substitutes: Chinese broccoli (similar, but not as bitter) OR dandelion greens OR Swiss chard OR mustard greens OR turnip greens OR kale OR broccoli (milder, takes longer to cook) OR cauliflower OR watercress
I was planning to compare the flavors of these different greens, but I used an indian recipe so the flavors of the spices combined with the long cook time of the greens made everything taste similar. But there were a lot of differences while I was cooking - the chinese spinach hardly had any water and made a very thick purplish curry while the other two greens had more water and had to be strained before mixing in the other ingredients. The malabar spinach was very slimy and cut very easily so it reminded me of swamp food. The pea greens smelt just like peas and the leaves were very thin like tissue paper. Yu Choy smells like an old shoe when you cook it, but it tastes fine. It comes with small yellow flowers that you can cook too. It was kind of fun to cook a bunch of new types of greens.
This past weekend I made curried greens with four different kinds of greens. I took pictures of them and determined what they are from this website: http://www.foodsubs.com/Greenckg.html
So the greens I used were (all bought from an asian market close by):
Chinese spinach = hiyu = hon-toi-moi = yin choy = een choy = amaranth = hsien tsai Notes: This is similar to spinach, only it's prettier, tastier, and more nutritious. Look for it in Asian markets. Substitutes: spinach (This isn't as delicate as Chinese spinach) OR callaloo
Malabar spinach = Ceylon spinach = saan choy = slippery vegetable = alogbati = mong toi = Vietnamese spinach Notes: This is cooked much like spinach, but it's a bit slimy like okra. It occasionally shows up in Asian markets. Substitutes: spinach OR okra
pea greens - or the leaves from the pea plant. They smell like peas and kind of taste like them too:
broccoli raab = broccolirab = broccoli de rape = broccoli de rabe = brocoletti di rape = brocoletto = rappi = rape = raab = rapini = cima di rapa = cima di rabe = choy sum = Chinese flowering cabbage Notes: This slightly bitter cooking green has long been popular in Italy and is now catching on in America. It's best to just eat the florets and leaves; the stems are quite bitter. Substitutes: Chinese broccoli (similar, but not as bitter) OR dandelion greens OR Swiss chard OR mustard greens OR turnip greens OR kale OR broccoli (milder, takes longer to cook) OR cauliflower OR watercress
I was planning to compare the flavors of these different greens, but I used an indian recipe so the flavors of the spices combined with the long cook time of the greens made everything taste similar. But there were a lot of differences while I was cooking - the chinese spinach hardly had any water and made a very thick purplish curry while the other two greens had more water and had to be strained before mixing in the other ingredients. The malabar spinach was very slimy and cut very easily so it reminded me of swamp food. The pea greens smelt just like peas and the leaves were very thin like tissue paper. Yu Choy smells like an old shoe when you cook it, but it tastes fine. It comes with small yellow flowers that you can cook too. It was kind of fun to cook a bunch of new types of greens.