Manaia Stewart

I think it's very good for you, Bok Choy, I'm thinking.

The colour just says to me, that's good for you.

That's good.

The vibrant green plus the stalky bit.

Yeah.

So you've got a bit of different texture going on.

Do you, you must put some of the stalk in, or is it just all floret?

Well, I think it is.

But what of broccolini then?

I mean, broccolini is stork.

Yeah, I think as well with the stalk with broccoli, if you're going with the fry, if you saute, it's nice having a little bit of that kind of harder stuff.

You can sort of cut it in.

Oh, I used to hate silverbeet as a kid, especially when it had been boiled really hot and you would burn the crap out of your mouth.

My mum wouldn't get rid of the water out of it.

Again, boomer food.

But nowadays, when I have silverbeet,

It tastes like an old sock in a way, but I'll still, I know it's good for me, so I'll eat it.

But a comfortable old sock, yeah.

You've got to salt the, there's no flavor.

I feel like beans, nobody really eats beans anymore.