Mike Yoder/Journal-World Photo Chinese greens

Napa cabbage arranged with bok choy.

It’s time to bid farewell to delicate spring greens now that summer is officially upon us. But don’t say goodbye just yet before scooping up some locally grown Asian greens.

Asian greens, you say, but aren’t those exotic?

The short answer? Not really.

Asian greens can be grown right in Lawrence’s backyard — literally. Nothing exotic about that. And several vendors at the Lawrence Farmers’ Market offer varieties of Asian greens, from bok choy to tatsoi to napa cabbage.

“I think they’re less exotic than they used to be. But I still just think that they’re outside the mainstream,” says Nancy O’Connor, nutrition educator and outreach coordinator at the Community Mercantile, 901 S. Iowa. “And I think it’s generally because people are still working on learning how to cook greens in general. You look at more common greens like kale and Swiss chard, and people know how to put them in things like lasagna. I think greens are still a category of food that we’re learning how to prepare. And then when you get into, yes, those seemingly more esoteric things like mizuna, or tatsoi or Chinese cabbage, people tend to put them in one category of cooking, which is Asian cuisine.”

So, if you haven’t mastered Swiss chard or kale, why move on to other greens? O’Connor has two big reasons:

1. Because they’re good for you, providing high levels of vitamins A and C in less than 20 calories.

2. Because they’re tasty.

“Just in general, leafy green vegetables, they tend to be powerhouses nutritionally,” O’Connor says. “Because they’re low in calories, and the darker the green, like the dark, leafy part of tatsoi, that’s an indication of the presence of vitamin A and C, and they usually have a small amount of iron. I mean, they’re just another virtuous vegetable that we just need to learn how to eat.”

Cathy Shenoy learned how to eat them as an adult perusing the farmers’ market.

“When I was growing up in Texas, we didn’t have a lot of exotic Asian greens,” says the Lawrence resident, laughing. “But, I did always love almost all green vegetables, and my mom fixed a lot of green vegetables, so I was never afraid to try anything. When I see something I haven’t tried at the farmers’ market, I always buy it. Just try it. Baby vegetables are always usually wonderful.”

It’s no surprise then that Shenoy’s favorite Asian green is baby bok choy. Or, at least it’s her favorite of those greens available here. She says her husband is from India and she’s had greens there that she finds amazing, even if she never sees them in the United States.

“My favorite green from India is fenugreek,” she says. “You know (how) spinach sometimes is bitter? Fenugreek doesn’t have a bitterness, but you can use it just like spinach.”

Shenoy says that usually with a bunch of any of the Asian greens, the most basic way she eats it is sautéed with some sesame seeds thrown on top once it’s on the plate. O’Connor says that method or adding them to a stir-fry are good ways to get aquatinted with any greens you may not be familiar with. And from there it’s easy to move on.

“I always tell people that the way you learn to eat things is to build upon successes. So, if putting tatsoi or mizuna in a stir-fry gets you going, then by all means, do it. Because then you’re eating it,” O’Connor says. “And then as you eat it and you think about the taste and you become more familiar with it, then the next time maybe you’ll go, ‘Oh, you know, that taste of tatsoi would probably work in this recipe. Or I could use it in this soup.'”

But whatever you do, use Asian greens quickly — they don’t keep long after picking. That quality means you’ll know when you get fresh ones, but you also have to be prepared to use them within a day or two.

“(Napa) cabbage is different because it’s a very solid head and it stores really well. But some of those wonderful things like the baby bok choys, they are really wanting to eaten right away,” O’Connor says. “And that’s the beauty of them. But it means that if you buy them, you make a commitment.”

Spicy and Sweet Chinese Cabbage

1 tablespoon peanut oil

1 1/2 pounds Chinese (napa) cabbage, thinly sliced (8 to 10 cups)

2 teaspoons finely grated ginger root

Crushed hot pepper flakes, to taste

1/4 cup golden raisins, soaked in 1/2 cup warm water, then drained

1 tablespoon honey or brown sugar

1 tablespoon cider vinegar

1/2 teaspoon salt

Heat oil in deep skillet or wok over medium-high heat. Add Chinese cabbage, ginger and hot pepper flakes. Stir-fry for 2 minutes, stirring constantly. Reduce heat to medium. Mix sweetener and vinegar. Pour over cabbage mixture. Toss in raisins, season with salt. Cook for approximately 3 more minutes, stirring often. Cabbage should be wilted by still slightly crunchy. Serve immediately. Serves 4.

— Recipe from the “Rolling Prairie Cookbook” by Nancy O’Connor.

Sautéed Tatsoi

1 bunch of tatsoi

Light oil for sautéing — sunflower or vegetable

1 teaspoon sesame oil

Red pepper flakes

Wash the leaves in cold water and drain off as much of the excess as possible.

Just before serving, quickly sauté the greens in the heated oil in a large pan.

Quickly toss the leaves with tongs so all of it fits in the pan.

When the tatsoi has wilted, put it in a serving dish and toss with the teaspoon of sesame oil and sprinkle with hot pepper flakes.

You can also add toasted sesame seeds to taste.

— Recipe from betterfood.co.uk.

Miso-Glazed Catfish and Bok Choy

2 tablespoons extra virgin olive oil, divided

1 1/2 tablespoons white miso

1 teaspoon sugar

4 (5- to 6-ounce) catfish fillets

8 baby bok choy, halved or 1 large head bok choy, trimmed and separated into leaves

In a medium bowl, whisk together 1 tablespoon of the oil, miso, sugar and 1 tablespoon warm water to make a glaze. Brush catfish all over with some of the glaze. Heat 1/2 tablespoon oil in a large skillet over medium heat. Arrange two fillets in the skillet and cook, brushing with more glaze and pan juices and flipping once, until cooked through, about 5 minutes; transfer to a plate and keep warm. Wipe skillet clean then repeat process with 1/2 tablespoon more oil and remaining fillets. Reduce heat to medium; add bok choy to skillet and brush all over with remaining glaze. Add 1/4 cup water to skillet, cover and cook, tossing occasionally, until just wilted and bright green, 3 to 4 minutes. Arrange bok choy alongside catfish and serve.

— Recipe from www.wholefoods.com.

Chinese Cabbage and Snow Pea Salad

2 cups snow peas, tips and strings removed, cut in half on the diagonal

2 cups Chinese (napa) cabbage, cut into thin ribbons

1 medium carrot, cut into matchstick pieces

2 green onions, thinly sliced on the diagonal

1/4 pound very thin pasta (capellini or spaghettini), broken in pieces, cooked, rinsed in cold water and drained

Freshly grated black pepper to taste

1 tablespoon toasted sesame seeds (for garnish)

Dressing

3 tablespoons peanut oil

3 tablespoons rice vinegar

2 tablespoons reduced-sodium soy sauce

1 tablespoon Dijon mustard

2 cloves garlic, pressed or finely minced

1 tablespoon sugar or honey

Very lightly steam snow peas — they should still be crisp and bright green. Rinse under cold water and drain well. In a large bowl, combine peas, Chinese cabbage, carrot, green onions and pasta. Whisk together the dressing ingredients and pour over vegetables and pasta. Season liberally with black pepper. Gently toss to distribute dressing evenly. Garnish with toasted sesame seeds. Serves 6 to 8.

— Recipe from the “Rolling Prairie Cookbook” by Nancy O’Connor.

Baby Bok Choy with Celery and Mushrooms

4 large baby bok choy

1 tablespoon unrefined sesame oil

1 cup sliced celery

1 pinch powdered ginger

2 cloves garlic, finely chopped

1/4 pound fresh shiitake mushrooms, stems discarded and caps sliced

Gluten-free tamari to taste

Trim 1/4-inch off root ends of bok choy. Cut into 2-inch sections, keeping stems and leaves in separate piles.

In a large skillet, heat oil over medium-high heat. Sauté celery and ginger for 3 minutes. Add garlic and cook 30 seconds until fragrant.

Add bok choy stems and mushrooms and sauté for three minutes or until vegetables are beginning to soften.

Add leaves and continue to cook, covered, until tender and bright green, 2 to 3 minutes. Season to taste with tamari.

— Recipe from www.wholefoods.com.

Mizuna with Minced Tofu

3 cloves garlic, pressed or minced

1 teaspoon finely grated fresh ginger

2 teaspoons soy sauce

4 teaspoons peanut oil

1 pound tofu, minced

1 carrot, diced

1 small onion, minced

1/3 cup minced water chestnuts

Juice of 1 lemon

1/2 teaspoon chili paste (optional)

Approximately 1 pound mizuna (or a combination of mizuna, baby spinach and arugula)

1/2 teaspoon salt

Freshly ground black pepper

For the marinade, combine garlic, ginger, soy sauce and 2 teaspoons peanut oil in a medium-sized bowl. Add minced tofu and toss until tofu has absorbed marinade. Set aside for 30 minutes. Heat 1 teaspoon peanut oil in a wok or large skillet over medium heat. Add tofu plus marinade and sauté for 10 minutes, stirring frequently to prevent sticking. Remove from pan and set aside. Heat remaining 1 teaspoon oil in wok or skillet over medium heat and add the carrots, onions and water chestnuts. Sauté for 3 to 4 minutes. Add lemon juice and chili paste, then the mizuna. Stir until mizuna wilts slightly. Add tofu and toss. Season with salt and plenty of black pepper. Serve mounded on top of basmati rice. Serves 4.

— Recipe from the “Rolling Prairie Cookbook” by Nancy O’Connor.

Chop Suey with Seitan

1 tablespoon peanut oil

1 large onion, cut into crescents

3 cloves garlic, minced or pressed

8 ounces seitan, cut in strips

1 carrot, cut in matchsticks

3 stalks celery, cut on the diagonal

1 red or green pepper, cut into strips

3 to 4 cups Chinese cabbage, thinly sliced

1-1/2 cups snap peas, whole or cut on the diagonal

1 tablespoon soy sauce

1 teaspoon molasses

Black pepper to taste

1 cup mung bean sprouts

Heat oil in large, deep skillet or wok over medium-high heat. Add onions and garlic. Stir-fry for 2 minutes. Add seitan, carrots and celery. Stir-fry for 2 more minutes. Add green or red pepper, molasses and add plenty of black pepper. Continue cooking, stirring often, over medium-high heat until veggies are just tender-crisp, approximately 10 minutes. Just before serving, stir in bean sprouts. Serve on a bed of hot basmati rice. Pass the soy sauce for extra seasoning if desired. Serves 6 to 8.

— Recipe from the “Rolling Prairie Cookbook” by Nancy O’Connor.

Bok Choy with Apples

1-1/2 pounds bok choy

1 tablespoon peanut oil

1/4-cup onions, cut in slivers

1 teaspoon freshly grated ginger

1 tart green apple, cut in cubes

2 to 3 tablespoons vegetable broth or water

1/2 teaspoon salt

Cut leaves off the bok choy steams. Slice stems on the diagonal. Cut greens into ribbons. Set aside. Heat oil in a large skillet or wok over medium-high heat. Add onions and stir-fry for 1 to 2 minutes. Add ginger, then bok choy stems and apples. Stir in as much broth or water as needed to prevent scorching. Stir-fry for approximately 5 minutes. Add bok choy greens, sprinkle with salt, and stir-fry until just wilted. Serve immediately. Serves 4.

— Recipe from the “Rolling Prairie Cookbook” by Nancy O’Connor.