Tokyo bekana is an Asian green that is related to the cabbage and is grown in many warmer climates as a substitute for lettuce. The flavor of the leaf is mild and the stem is crunchy and juicy which makes it easy to pair with many ingredients. The crunch and mellow flavor does not compete in a recipe so for new cooks it allows flexibility.

Tokyo bekana can be sliced and sautéed in olive oil until crisp-tender then simply seasoned. Slice the stem thinner and give that portion a head start in the saute pan. It is a delicious side for chicken or fish. Stir-fry with squash from your share or slice finely to use as you would cabbage in a slaw or the recipe for egg-roll-in-a-bowl. If you love making your own spring rolls or pot stickers this green shredded is a nice addition.