As leafy vegetable prices soar in Australia, one group of greens stands apart, offering good value (and nutrition) for money – here’s how to cook with them
As inflation swells, the supermarket might seem like a battleground for Australian shoppers. There are few horrors akin to the sight of aBut while the cost of common vegetables like broccoli and cucumber has surged, one humble family has remained reasonably affordable. Enter: the Asian green.
“They’re quite mild in flavour, so they’re very approachable,” he says. “They’re almost like a cross between spinach and broccoli.” There’s an additional benefit to procuring them from an Asian grocer. “They tend to sell them more quickly than say, your local Woolies,” Hong says, resulting in fresher produce. Like any leafy vegetable, you can check for freshness by colour. The best Asian greens are, well, green, and their skin will feel thin and more tender compared to overly mature bunches.
“The more you stretch it out, the darker they’ll get. They’ll oxidise, and they’ll go brown really fast.”
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