Bitter to Sweet: An Introduction to Asian Greens

A hands-on cooking class culminating in dinner served with wine and beer.

Become confident identifying and cooking the many greens available in Asian markets. From the sprawling Brassica family to the rarer leaves of fenugreek, drumstick, bitter melon or sweet potato plants, we’ll cover the basics of selecting, storing and cooking. Easy recipes for weekday meals will showcase the diverse greens’ complex flavors while preserving their dense nutrient content.

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Methi Paratha with Curd & Pickle (India)

Chrysanthemum Leaves with Sesame Dressing

Mustard Soup with Pork Ribs & Wolf Berries

Watercress Salad with Egg & Roasted Garlic

Steamed Rice

THY TRAN makes a very happy living by listening, teaching, writing, cooking, traveling and eating. Trained as a professional chef, she created Wandering Spoon to provide culinary instruction with an emphasis on fundamental techniques and cultural context. Her 18 years of food industry experience span a variety of disciplines, including fine-dining restaurants, culinary academies, product development, magazine test kitchens, cookbook publishing and nonprofit organizations.