It's great in stir fries. If you throw it in at the end, the leaf will wilt but the rib will retain a little crunch. Same for soups. Don't be afraid to add more than you think you should - it shrinks down a lot when cooked.

Or pair it raw with chopped up bok choy and mix up a sesame oil/rice vinegar dressing and make a sort of Asian-inspired take on cole slaw.