Chinese mustard greens, also known as gai choy in Cantonese, is a type of mustard plant. Chinese mustard greens are common green vegetables served as a side dish or appetizer. They are full of nutrition and low in carbs. You can braise, saute, blanch, or pickle them.
Chinese mustard greens are an excellent source of vitamins A, C, and K. They are high in antioxidants and fiber, help lower cholesterol, detox liver and blood, and packed with phytonutrients. Read more about their nutritional profile here.
Preparation
Because of it’s peppery and bitter mustard flavor, kai choy is often blanched in boiling water first to remove some of the bitter taste. The best way to clean is to first, dice it into roughly 1-inch sections, and then thoroughly rinse them in running water.
For storage, place the greens in a sealed bag or container and store for up to three days.
