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I work at the farmers' market, and often take home surplus ("Here -- take home SIX bunches of mystery greens!") --- and they have names in a variety of languages which I don't remember either. My husband isn't terribly fond of greens, so when he asks "What is this?" I'll tell him it goes in stir-fry, which he seems to accept. -- even if the farmer told me it's used for Vietnamese soups, because Hubbo won't eat my veggie soups.

Sometimes I cook the greens for myself. Nuke them, and add feta cheese, dried cranberries and walnuts.



Great that he likes them fine also. Very healthy. Well, if you ever get offered bitter melon, just stir fry abit of it , you might want to soften the bitter zing with tofu.. It's high in lypocene.

Or fuzzy green melon is a tamer choice ...for savoury dishes..again stir fry.

True..I've eaten alot of different Asian greens that I don't even know English and Chinese names for 1/2 of what I eat....but I trusted dear momma to nurture us, feed us well.

If I eat too much roasted or baked veggies, I feel my ying-yang balance out of whack. So greens (and fresh fruit) always solve my problems.

There's a great recipe that we make that is a Swiss chard-spinach with feta cheese pie in phyllo crust. YOu ought to try using frozen phyllo sheets from store...just makes wonderful coverings for savory or sweet healthy things!

His daughter is starting to complain when she visits us..another different phyllo dish.

So easy to use phyllo yet with elegant, light results!
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