let me introduce you to my little friend'Sup. The name's Amsoy, or Amsoi, and I'm a mustard green from the cabbage family. The word Soy literally means vegetable in Chinese, so you could say, "I "am" a vegetable...*drum fanfare*...anyway, I'm originally from China and Suriname, but I've been known to frequent Holland and Spain. You can also find me year round. I taste a tad bit bitter and tend to be a little on the spicier side. Lots of people dare not to enjoy me by myself and would rather mingle me in a party of greenery to take the edge of my muscular flavor (*wimps*). I'm green, firm and sport oval-shaped leaves with the cutest little scalloped edges. I'm most comfortable chilling in the fridge. Call me finicky if you like, 'cause I'm better if entertained and eaten within a few days.
I can be quite the hand-full so the best way to wrangle me is as follows: 1. Wash my leaves. 2. Dry my leaves. 3. Cut my leaves (GAAAH lol) 4. Add me cooked or raw to your favorite savory dish. It's really just that simple. I'm not bark that bite. I'm frequently used as salad greens when I'm young, but as I get older, I'm the tastiest once I've been cooked. When I have firm, rich green leaves, I'm at my peak of flavor and freshness. But if you've been foolish enough to leave me in your fridge long enough to get brown spots, well then just shame on you...SHAME! A lot of people also don't know that my brown seeds are what dijon mustard is made from. Yep, I'm a mustard green, but I'm far from yellow. Unless I'm sick. *bleh* |
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also known as• Kai Choy
• Gai Choy • Kaai Tsoi • Swatow |
ways to be prepared• Raw
• Sautéed • Roasted • Boiled • Pickled |
nutrient-packed• Niacin, Thiamine
• Phosphorus, Potassium • Riboflavin • Vitamin A, B and C |