Tokyo Bekana will store well up to a week in a damp towel in the crisper drawer of the refrigerator.
Wash (soak and rinse) in cold water before using. While it’s delicious both raw and cooked, if you’ll be cooking it, be sure to sauté the stems separately from the greens, as the greens cook much faster. They can also be sliced in half and grilled, or added raw to any salad.
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