01-30-2022, 05:46 PM
I love raw frisée, radicchio, and endive! I am not much for Swiss chard because it can be stringy. Bok choi, Choi sum, and Chinese broccoli (all cooked) are some of my favorites. Raw Napa cabbage is a staple. Kale is good either way. I use a lot of cabbage, but savoy is preferable to regular green. I am not wild about red cabbage for some reason.
Spinach is fine cooked or raw, but I’d rather have something with more character.
Spinach is fine cooked or raw, but I’d rather have something with more character.