To be more specific , dark, leafy green leaves. We planted the hon tsai seeds from Tim, thinking they would be the same greens that my grandmother used to plant. I was in search of a short, dark green plant with red hues that add their color to the broth my grandmother made. Sadly, they were not but instead discovered a new, tasty leafy green. Hon Tsai grows much taller(over 12") and has a red hue in the stalk but not the leaves. The leaves are more similar to Gai Lan but less overwhelming in flavor. It's earthy yet mellow, flavorful and savory. I tried it first in stir fry but couldn't distinguish it's taste From everything else in the dish. With the next batch, I made a pork rib soup which I usually add watercress or spinach. This is where the taste really came through. The hon tsai flavor complemented the soup beautifully. It's a nice change from spinach, offering a bit more flavor.
Pak Choy seems to be closely related to Bok Choy. It grows tall, approximately 12-15 inches, a similar color with somewhat skimmer stalks. The flavor is similar to Bok Choy. I used this in the stir fry too - it's delicateness did not lend well to the dish and if used again, I wiuld julienne and add last to prevent it from overcooking.