White Beans with Hon Tsai Tai, Broccoli and Lemon

Ingredients:

• 3 tablespoons olive oil
• 1 small lemon, very thinly sliced, seeds removed
• 2 anchovy fillets packed in oil
• 4 garlic cloves, thinly sliced
• ½ bunch broccoli rabe, chopped (sub Hon Tsai Tai!)
• Kosher salt and freshly ground black pepper
• 2 15-oz. cans cannellini (white kidney) beans, rinsed
• ¼ cup fresh flat-leaf parsley leaves
• 2 tablespoons finely grated Parmesan, plus more for serving
• Crushed red pepper flakes (optional)

Instructions:

1. Heat oil in a large Dutch oven or heavy pot over medium heat. Add lemon, anchovies, and garlic. Cook, stirring occasionally, until lemon is softened and brown in spots and anchovies fall apart, about 5 minutes. Add broccoli rabe; season with salt and pepper and cook, tossing occasionally, until bright green and crisp-tender, about 5 minutes.
2. Add beans and ½ cup water to pot. Bring to a boil; reduce heat and simmer, stirring occasionally, until flavors have melded and liquid is reduced by half (you still want it to be saucy), about 5 minutes. Mix in parsley and 2 Tbsp. Parmesan.
3. Transfer to a platter, sprinkle with red pepper flakes, if desired, and top with more Parmesan.

https://www.bonappetit.com/recipe/white-beans-broccoli-rabe-lemon

Hon Tsai Tai with soy sauce and oyster sauce

1 bunch hon tsai tai
1 tablespoon water
1 tablespoon oil
1/4 teaspoon salt
1 teaspoon soy sauce
1 teaspoon oyster sauce
1/2 tablespoon unsalted butter
Cut hon tsai tai crosswise into half-inch segments. In a skillet, heat oil over moderately high heat and stir-fry the hon tsai tai with salt for two minutes.
In a bowl stir together water and soy and oyster sauces. Add soy mixture and butter and stir-fry until crisp-tender, one to two more minutes.

source: http://www.tucsoncsa.org/2008/12/hon-tsai-tai-with-soy-sauce-oyster-sauce/

Sauteed Hon Tsai Tai

-adapted from a Harmony Valley Farm CSA recipe
2 tsp olive or vegetable oil
2-3 tsp toasted sesame oil
1 clove garlic
1 bunch Hon Tsai Tai sliced thin
1 Tbsp fresh ginger, minced
Salt and ground pepper to taste
Heat oil in a medium sauté pan over moderate heat. Saute garlic and ginger about 1 minute.
Add Hon Tsai Tai and season with salt and pepper. Stir greens to wilt them down. Cover and let steam for 2-3 minutes, adding 1 tablespoon of water if there is not enough moisture from the greens.
Drizzle with toasted sesame oil and serve.

source:http://www.redlandorganics.com/newsletter/20071215.pdf