-Chop leaves and stems into bite-sized pieces, sauté in a fat of your choice with salt and pepper (garlic, too, if you have the energy), and pour whisked eggs over top. This makes for a delicious omelet.

-Wilt into a noodle soup (or any soup, for that matter) as it finishes cooking.

-Tear into bite-sized pieces, mix with greens and tender herbs, and dress lightly in a sesame vinaigrette.

-Steam, drizzle with a spicy, gingery dressing, and top with mint and roasted cashews.