There are many reasons to sing the praises of Asian greens. They are easy to prepare (no trimming, peeling, or other busy work), quick to cook, and versatile-excellent in stir-fries, sautés, and soups. In addition, they are crunchy, delicious, and nutritious. In fact, they are the original fast food-quick and healthy-as far as you can get from those “fat foods” masquerading as “fast foods” all around us.

Asian greens are in the crucifer family, the superstars of good-for-you food. Cruciferous plants provide lots of vitamins A and C, potassium, calcium, folic acid, beta-carotene, zinc, manganese, and magnesium. They are also low in calories and high in fiber. If you think you eat a lot of greens, compare yourself to the Chinese, who typically eat one pound of greens a day, one-half of which are from the Crucifer family.

Chois have been cultivated in China since at least from the 5th century and made their way to Europe in the mid-18th century. Soon after, they arrived in North America, but it is only in the last decade or so that Asian greens have moved into the mainstream.

Most Asian greens are cool-weather crops, preferring a temperature range of 55º-75ºF. In much of the U.S. they are best early in the growing season and then again late in the season. A touch of frost on mature Asian greens increases sugar concentrations and reduces sulfur compounds, resulting in rich sweet flavors.

When shopping for Asian greens, look for crisp, glossy plants that show no signs of limpness, dryness or crushed or bruised leaves. In all choi preparations, quick and simple are the watchwords. Don’t overcook them and don’t overwhelm them with too many seasonings. After all, it's the simple chois that give life its meaning.

A Word About Nomenclature

Most Asian greens have two Chinese names (Cantonese and Mandarin) and a Japanese name as well as a multitude of regional names. I have tried to use the name most often used in the U.S., and put other common names in parentheses. Of course, the most common name in San Francisco may be different from the most common name in New Jersey, but I hope that the many names won’t get in the way of your enjoyment of these tasty and healthy vegetables. In general, when shopping for Asian greens, choose whichever look the freshest and substitute that for whatever your recipe calls for.

Terra Brockman is a writer, editor, publisher, and nonprofit organizer who lives in central Illinois. She first encountered a genuine Asian cuisine when she lived in Japan from 1985-1990. She expanded her culinary horizons in New York City from 1990-1998. Since then she has been a freelance writer and editor, while working on her brother's organic farm where many Asian vegetables are grown.