Bok Choy, Nappa (Chinese cabbage), Mustard Cabbage, Water or Chinese Spinach and Chinese Broccoli.
(A number of other ethnic vegetables - native to the Middle East, India and Pakistan - are beginning to be grown in Ontario to meet the needs of those who have come from those parts of the world.)
Ethnic greens are a good source of Vitamins A and C and potassium.
These greens are native to central Asia, having originated there centuries ago. They are widely used in the cuisines of Thailand, Laos, the Philippines, Vietnam, Korea, Singapore and Malaysia as well as China.
They have been introduced to the Western world wherever native Asians have settled.