Bok Choi & Asian Cabbages are slightly sweet, Escarole is a little more bitter, Kales & Chards have a slightly earthy flavor and are great with bacon; all of these leafy vegetables are absolutely delicious raw in salads, sauteed as a side vegetable with ginger, garlic, scallions & olive oil.
Bok Choi, Asian Cabbages, ...
I grow these in my garden all year long & simply cut and wash as needed. I garden organically so I'm especially careful to watch for small bugs on the leaves.
I generally slice the stem out and cut it very thinly, then tear or chiffonade the leaves depending how tender they are.
Prep Time: 20 min
Cooking Time: 20 min
Yield: 4 portions
Ingredients
2 heads Bok Choi, Cabbage, etc...fresh
3 oz. Olive oil
1 Tbsp. Ginger root, fresh; peeled, minced
3 cloves Garlic, peeled and sliced
2 ea Scallion, sliced thinly (optional)
1/2 tsp Soy Sauce
t.t. Black pepper
1/4 tsp Sesame Oil (optional)
tt. Sesame Seeds, toasted
How to cook Asian Cabbages, Bok Choi...
Step 1
Rinse the greens in cool water, tearing or cutting the leaves off at the core area. Place in a colander to get rid of some of the excess water. I like to separate the chopped up stems from the more delicate torn, chiffonade cut leaves.
Step 2
Optional: Blanch the bok choi or cabbage by simply placing it into a pot of boiling, salted water. The water should have enough salt so it has a 'sea water' saltiness to the taste. Boil until tender, only about 2 minutes. Strain
Step 3
Heat a saute pan, add the olive oil; add ginger, garlic, scallions to heat and soften the vegetables.
Add the blanched or raw bok choi or cabbages, heat until tender (about 4 minutes) stirring with a wooden spoon, add soy sauce and a splash of water. Heat for an additional minute and taste, adjust seasoning and serve.
I like to finish with toasted sesame seeds and sesame oil.
