Broccoli raab, Brassica rapa

Here are some facts about broccoli raab:

Broccoli raab, also known as rapini, is a green cruciferous vegetable, in the same family as kale, cauliflower, and Brussels sprouts.

--It has dark green, leafy tops and slender broccoli-like florets.
--Unlike broccoli, broccoli raab doesn't form a large head.
--All parts of the plant are edible, including the leaves, stems, and florets.
--Broccoli raab has a slightly bitter, peppery flavor that mellows when cooked.
--It is a popular ingredient in many cuisines, including Italian, Chinese, and Southern American.
--Broccoli raab is a good source of vitamins A, C, and K, as well as fiber and calcium.
--It is also low in calories and fat.

The name "rapini" comes from the Italian word "rapa," which means "turnip." Broccoli raab is thought to have originated in the Mediterranean region. It is a relatively new vegetable to North America, but it has become increasingly popular in recent years.

Bok choy, Brassica rapa chinensis

Bok choy, also sometimes called pak choi or pok choi, is a leafy green vegetable with a surprising amount of versatility. It's a type of Chinese cabbage, but unlike its cabbage cousins that form heads, bok choy has dark green, flat leaves that emerge from a thick white stalk.

Here's a closer look at this interesting veggie:

Flavor and Texture:
Bok choy has a mild, slightly sweet flavor with a hint of pepper. The white stalk is tender and crisp, while the green leaves have a more bold flavor. It's often compared to spinach or swiss chard, but with a touch more sweetness.

Varieties:
There are two main types of bok choy: baby bok choy and regular bok choy. Baby bok choy is smaller and more tender, with a milder flavor. Regular bok choy is larger and has a more pronounced flavor. There's also Shanghai bok choy, which has bright green, spoon-shaped leaves.

Nutrition:
Bok choy is a nutritional powerhouse! It's low in calories and carbs, but packed with vitamins and minerals. It's an excellent source of vitamin A, vitamin C, and potassium, and also contains vitamin B6, calcium, and folate.

Cooking: Bok choy is incredibly versatile in the kitchen.

Here are some popular ways to enjoy it:
Stir-fry: A classic way to cook bok choy is in a stir-fry with garlic, ginger, and your favorite protein. It cooks quickly and adds a delightful crunch and pop of color to the dish.
Soup: Bok choy is a great addition to soups and stews, adding both nutrients and flavor.
Salads: Baby bok choy can be thinly sliced and added to salads for a peppery green touch.
Braising: Braising softens the bok choy and allows it to absorb the flavors of the sauce.

Selection and Storage:
When choosing bok choy, look for heads with crisp, bright green leaves and a firm white stalk. Avoid bok choy with wilted or yellowing leaves. Store bok choy in the refrigerator, unwashed, in a plastic bag for up to 5 days.

So next time you're looking for a healthy and delicious leafy green to add to your meals, consider bok choy! It's easy to prepare, versatile, and packs a powerful nutritional punch.