What to do with that mystery green, Yokatta Na….
Yokatta Na is an Asian green somewhere in between bok choy and swiss chard and can be used to replace either kind of  green in a recipe. You can use both the stems and the leaves when cooking with it. The stems need to cook a little longer. Here are some recipes to help get you started. Happy eating!


Garlic Ginger Yokatta Na

1 head Yokatta Na

3 cloves minced garlic

1 tablespoon fresh finely grated ginger

2 tablespoons soy sauce or tamari sauce

1/2 teaspoon red pepper flakes or cayenne pepper (optional)

2 tablespoons olive oil

salt and pepper to taste

Heat skillet on medium high with olive oil.  Chop yokatta na stems into bite size pieces and keep separate from chopped leaves. Toss in garlic for two minutes stirring occasionally. Add yokatta na stems, ginger, soy sauce and red pepper with 1 tablespoon water, cook for 6 minutes with lid on stirring occasionally. Add leaves and put lid back on for 1 minute. Take lid off and stir for another couple minutes until leaves are wilted.
This side dish can be paired with chicken, beef, rice or tofu.

Yokatta Na Crustless Quiche

1/2 yokatta na

1/2 sliced sweet onion

2 cup shredded cheese of choice (swiss, cheddar, monterey jack)

4 eggs

1 cup milk

salt and pepper to taste

Preheat oven to 375 degrees. Chop yokatta na stems into bite size pieces and separate from chopped leaves. Heat skillet on medium high with olive oil, cook onion and yokatta na stems until tender but not overcooked. Add in leaves last minute. In a mixing bowl whisk eggs, add in milk and cheese and fold in sauteed onions and yokatta na, add salt and pepper. Coat a pie dish with vegetable oil and pour in egg mixture. Bake for 35 to 45 minutes or until golden brown and no liquid is seeping out.