I planted some free seeds that were included in a a spring order that were identified as Chinese Cabbage. As it grew I expected it to look like Napa cabbage but instead this is what’s growing. This doesn’t look like Napa to me. I assume there are multiple varieties of Chinese cabbage. Anyone recognize this and if so when does it get picked and how’s it normally eaten?
That looks like mustard greens to me.
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Seconded on mustard greens.
Mustard greens are my favorite cooking green – for a long cook, spicier mustards mellow but still retain a nice flavor.
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Cover with water, add some hunk of smoked pork (hock, neck, tail, etc.), and cook for an hour.
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Sarson ka saag is one of my favorite summer garden dinners – there are lots of good recipes online. Just don’t skimp on the butter. I usually make makki ki roti on the side, but honestly it’d probably also be great with classic cornbread.
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It looks like Chinese mustard green called 雪里蕻. It usually is used in soup, or pickled in salt.
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