4 tablespoons olive oil 2 pounds potatoes, cut into 1-inch pieces 8 cups water ½ teaspoon dried crushed red pepper 4 green garlic scapes or scallions, chopped 1 bunch vivid choy, with root ends cut off and bottom parts of the thicker stems removed; the remaining stems and leaves coarsely chopped 1 bunch of arugula, … Continue reading Potato and Vivid Choy Soup
Bok Choy Hot Pot Soup
from EatingWell.com 5¼ cups vegetable broth, or reduced-sodium chicken broth 4¼-inch-thick slices fresh ginger, peeled 2 cloves garlic, crushed and peeled 2 teaspoons canola oil 1¾ cups shiitake mushrooms, stemmed, wiped clean and sliced (4 ounces) ¼ teaspoon crushed red pepper, or to taste 1 small bok choy, cut into ½-inch pieces, stems and greens … Continue reading Bok Choy Hot Pot Soup
Chinese-Style Komatsuna
Delicious and nutritious side-dish featuring komatsuna 2 bunches of greens (komatsuna, tat soi, bok choy, spinach, or kale 1 TB soy sauce 1 pinch salt 1 dash sesame oil Cut the greens into bite-sized pieces. Divide the stem portions from the leafy portions. Next, heat the oil in a frying pan, and fry the stems. … Continue reading Chinese-Style Komatsuna
Tahini-Soy Sauce Greens
Works well with either bok choy, tat soi or komatsuna 1 head bok choy or bunch komatsuna 1/4 cup tahini 1-3 tablespoon water or lemon juice 1-2 teaspoons soy sauce to taste Wash and coarsely chop greens. Put stems into a steamer for two minutes; then add the leaves and steam for three to four minutes, … Continue reading Tahini-Soy Sauce Greens
Bok Choy, Beet and Feta Salad
From AllRecipes.com Ingredients: 4 small beets, trimmed, leaving 1 inch of stems attached 4 cloves garlic, chopped and divided 1 tsp olive oil 1 head Bok choy, chopped into ribbons 2 TB peanut oil 1 ½ tsp butter 1/3 c. crumbled Feta cheese Directions: Preheat oven to 425 degrees. Place the beets, ¼ of the … Continue reading Bok Choy, Beet and Feta Salad
Greek Omelet
From Fields of Greens, by Annie Somerville Ingredients: 1 TB light olive oil ¼ red onion, thinly sliced salt and pepper 1 garlic clove, finely chopped 1 bunch of bok choy, kale or spinach, stems removed and leaves washed (about 8 cups packed). zest of 1 lemon, minced 2 tsp chopped fresh dill or 1 … Continue reading Greek Omelet
Buckwheat Noodle Dish
From Fields of Greens, by Annie Somerville Ingredients: ¼ lb. Fresh shiitake mushrooms head of tat soi or bok choy salt to taste 6 oz. dried buckwheat (soba) noodles 2 TB oil 3 garlic cloves, finely chopped 1 TB grated fresh ginger 1 to 2 jalapeno chilies, finely sliced 1 scallion, thinly sliced on a … Continue reading Buckwheat Noodle Dish
Warm Bok Choy, Beet and Feta Salad
Ingredients 3 beets, trimmed, leaving 1 inch of stems attached 4 cloves garlic or scapes, chopped 1 tsp olive oil 1 head bok choy 2 TB peanut oil 1 ½ tsp butter 1/3 c. crumbed feta cheese Directions Preheat the oven to 425 degrees. Place the beets, one quarter of the chopped garlic, and the … Continue reading Warm Bok Choy, Beet and Feta Salad
Bok Choy Skillet Supper
Ingredients 2 tsp. olive oil, divided, plus more for drizzling 8 oz. button mushrooms, sliced (2 cups) 8 cherry or grape tomatoes, halved 2 garlic scapes or shallots, finely chopped (¼ cup) 1 cup bulgur 1 cup mushroom or other broth 1 sprig fresh sage or thyme plus 1 tsp. fresh thyme/sage leaves, divided 1 … Continue reading Bok Choy Skillet Supper
Tatsoi with Avocado and Egg
From theSweetBeet.com Ingredients a handful of tat soi, kale, chard, bok choy, or collards one fried egg avocado, sliced bread (preferably rye or another dark bread) salt and pepper to taste hot sauce (if desired) Directions 1. Saute the greens in olive oil or butter until just wilted. 2. Fry the egg 3. Assemble your … Continue reading Tatsoi with Avocado and Egg
Fox & Fawn Farm 