So I’ve got a bunch of recipes that call for winter greens - usually kale, collard, or Swiss chard. What produce here would be good substitutes? Spinach sort of can work, but can’t be cooked as long. Any other ideas? (And if you know the Chinese name, that’d be very helpful!)
Thanks in advance.
I just discovered something in the market that you might like. I have no idea what it is (possibly some sort of Amaranth) but it’s purple and has an interesting smell, so easily recognisable. Cook in the same way as your standard winter greens, very nice.
You mention some brassicas: I’ve also seen some leaves that might be the tops of broccoli or kohlrabi, so I guess they’d do the job, and I’ve seen beets too, so you might find the leaves sold separately.
You can see Winter cabbages grown in the fields in Taiwan, so I would say just go to the market and see what you can find now.
Jie lan cai is a good option too.