Not generally a fan of East Asian greens. Never had either napa or bok choi in a form I’ve enjoyed.
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Stir-fried with garlic, ginger, sesame oil and soy sauce.
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kimchi
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Also sometimes steamed and used as wrapper for pork belly and kimchi-ish roots.
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Put it in a pot with a little water. Just enough to create a bit of steam. Turn it on medium heat. Add salt, pepper and butter. Done in around 15 mins. Super easy and good
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Chop first, of course
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Bittman has an outstanding recipe for grilled napa cabbage wedges drizzled with a pancetta & balsamic vinegar sauce
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1) Sauerkraut. Home fermented with your choice of spices. 2) Okonomiyaki. Napa isn't canon, but it works.
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