@kel Slice them in half and, sautee lightly in sesame oil (or olive oil) with minced garlic, soy sauce and a touch of honey. Only cook it until white stems tenderize a bit, but not so much that the leaves wilt to nothing. It should still be green when you're done. Enjoy with white rice and grilled chicken breast strips. Add roasted sesame seeds as a garnish if you want to be fancy. It has a lovely subtle flavor somewhere between spinach and cabbage. The less you do to it the better.