Long time fan, first time eater. We see this stuff all the time anymore. I was aware of the name but had never eaten any. It always looked good to me and I finally took some home yesterday along with the Napa cabbages I bought for the kimchi. I surfed around and found the Cantonese name for the stuff on Wikipedia and Google found several recipes. I wasn’t going from any particular recipe that I saw, just had a general idea of it. Some recipes said to stir fry the greens but most thought that blanching was the way to go and that’s how I handled it today. Three or four minutes in salted boiling water brings out a lovely green color. The sauce is minced garlic and ginger root sauteed in a little oil, then add Chinese cooking wine, light soy, oyster sauce and sesame oil. I plated it as you see but you can toss it together first if you would rather.Today it was a side for a small leg of lamb that cooked nearly all day in the crockpot. Lots of garlic and rosemary with a cover of chicken stock and white wine. I added an onion and a carrot for additional flavor. Strain those out and reduce the gravy after defatting it. I added some corn starch to thicken it more.