There’s a certain comfort and stability in simplicity. When I come across new-to-me veggies like Yu Choy Sum, I employ simple cooking methods that allow me to fully experience their taste and texture. Considering the drop in temperature and blustery winds blowing in, I went with a simple miso-based soup to showcase this lovely, leafy green brassica. The steam from the soup gently wilts the greens so you can benefit from maximum flavor and nutrients. A grilled cheese would make the perfect companion to this soup. You can find the recipe over on the Loam Agronomics site.
Recipe Note: use any cool season green in place of the yu choy sum like spinach, mustards, or kale