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| White cabbage
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| Monggo soup with pechay
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This cabbage, called pechay in the Philippines, looks very much like chard. The stems are white and the leaves are a dark green. The flavor is fairly strong.
We treat pechay like chard in preparation and cooking. We clean it, chop up both stems and leaves, and steam or stir-fry. We often serve it with butter and/or vinegar. It can also be added to soups or stews.
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