It Came from the Earth! Tokyo Bekana

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It Came from the Earth! Tokyo Bekana

POSTED: Wednesday, May 21, 2008, 9:38 PM

Photo | Tami Fertig

A vegetable to remember

Two weeks ago, we showed you some weird veggies.

Now that farmers markets are popping up all over the place (read more about 'em here), we figured it'd be a good time to introduce y'all to more not-so-identifiable stuff. Check back here every Monday for reports on whatever we ate over the weekend. (Yeah, yeah, today's Wednesday. Forgive and forget.)

So, anyway, that's Tokyo Bekana up above. Picked up a bunch from Weavers Way Farm at Sunday's Headhouse farmers market (10 a.m.-2 p.m., Second and Lombard streets) for under two bucks. It's basically the Japanese version of baby bok choy (aka Chinese cabbage), a bitter-ish leafy green that benefits from a little garlic and soy sauce. Farmer Dave Zelov suggests sauteing it. You can also stick it in soups and salads raw, just make sure to wash this baby really well. It had chunks of dirt and those little helicopter seeds that twirl down from trees stuck between its stems. Cooked, it retains its satisfying crunchiness and vibrant green color. According to some Web sites, you can store it in a plastic bag in the fridge for a week, but I dunno, I'd use it right away.

The verdict? Purdy tasty, and nutritious, too. (It's a good source of calcium and vitamins C and A.)

Recipe after the jump!

Asian-Style Greens with Sesame, Ginger and Soy Sauce

4 tablespoons light sesame oil or olive oil

2 tablespoons white hulled sesame seeds

4 teaspoons peeled, minced gingerroot

2 garlic cloves, minced

2 pounds tender Asian greens

2 tablespoons soy sauce

4 teaspoons rice vinegar

1. In a wide heavy saute pan or wok over medium heat, warm the oil. Add the sesame seeds and stir until they pop and become fragrant. Add the ginger and garlic and saute for 1 more minute.

2. Add the greens and 1 tablespoon soy sauce, raise the heat and cook, covered, for 1 minute. Uncover and saute for 1 or 2 minutes more, until the greens are tender but still bright green.

3. Stir in more soy sauce and vinegar to taste, and serve immediately.

Yield: 4 servings

Recipe courtesy Peter Berley's The Modern Vegetarian Kitchen.

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