Mustard Cabbage (Gai Choy Mustard Greens)
Mustard Cabbage is also known is Gai Choy, Mustard Greens, Chinese Mustard and Mustard Leaf. It is a species of mustard plant. It is high in vitamins A and K. Mustard Cabbage is used in cuisines from Africa to Okinawa.
Prepping and Eating Tips
– Always wash your mustard greens well before preparing.
– Trim off bottom of the stem.
– Leaves and stem are eaten. Chop to desirable size.
– Mustard cabbage is wonderful stir fried with mushroom or other protein.
– Mustard cabbage is a key ingredient in many Okinawan soup recipes.
– It’s also tasty braised and stewed.
– Mustard cabbage is also good preserved kim chee style, tsukemono style, or the Vietnamese way called dưa muối
Selecting and Storing Tips
Looks for cabbage heads that are lively green, crisp and firm. Stay away from yellowed, blemished, should not be wilty.
Keeps well in refrigerator up to a week if stored unwashed in tightly wrapped plastic bag.