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It is a member of the cabbage family, looks like squat celery with either white or very pale green short and chunky stalks, and deep glossy leaves. It has a flavor that is between mild cabbage and spinach and a crisp texture of both leaves and stalks.
If it's very young you can eat it raw in a salad but is best when briefly cooked. First, wash it. Then, if you like, you can remove the stalks from the stems as they cook at different speeds; the leaves cook quicker, which means that you could add them at the end of cooking. But If you want to cook the stem and leaves together at the same time, cut the stem into wide strips and the leaves into finer strips. There are many ways to cook it, but the three most common methods are stir-fry (2 mins), steamed (sliced 2-3 mins, whole up to 8 mins), and simmer in water (2-3 mins).
Store in a plastic bag in the crisper section of your refrigerator for up to a week. Wash immediately before using.
