This is one of my go-to meals all year long. It’s my favorite way to cook Bok Choy, but you can easily substitute any green you would cook, such as Arugula, Chard, Spinach, Kale, Spicy Greens Mix, Cabbage, etc. Quick and easy! Green & Beans By Bob Cat Makes 2 servings. Estimated prep time: 5-10 minutes. Estimated cook time: 10 minutes. Ingredients: 2 tbsp Olive Oil 1-2 medium Onions, chopped 2-3 cloves garlic, minced 1 bunch Greens of choice, chopped finely (Chop greens as fine as you can, and they will cook faster and more evenly.) 1 (15-oz.) can Beans of choice (I usually use a can of Black Beans.) Seasonings to taste (Soy Sauce, Salt, Pepper, Garlic Powder, Chili Powder, etc.) Instructions: Sauté Onions and Garlic until soft. Add Greens. Add Beans. Season to taste. Enjoy! Image courtesy of: http://www.elizabethminchilliinrome.com/2013/05/beans-greens-fagioli-badda-di-polizzi/.
Still trying to figure out bok choy? The World’s Healthiest Foods has some great suggestions! Follow the link for more information on bok choy’s nutritional qualities and health benefits. Storing Bok Choy To store, place bok choy in a plastic storage bag removing as much of the air from the bag as possible. Keeping bok choy cold will keep it fresh and help it retain its vitamin C content. Put the whole head in a plastic bag in the crisper of your refrigerator. Bok choy will keep for about 1 week if properly stored. Tips for Preparing Bok Choy Unlike some of the other cruciferous vegetables, you can consume virtually all parts of bok choy without much trimming or worrying about problematic textures or cooking times. Chop leaf portion into 1/8″ slices and the stems into 1/2″ lengths for quick and even cooking. To get the most health benefits from bok choy, let sit for a minimum of 5 minutes before cooking. Sprinkling with lemon juice before letting them sit can further enhance its beneficial phytonutrient concentration.
Unlike the traditional cabbage varieties most of us are used to preparing in dishes like cole slaw, Bok Choy, or Chinese cabbage has smooth, darker leaves growing out of stems clustered together more like mustard or celery. Gingered Sautéed Bok Choy By Briel Driscoll Serves 2-3. Ingredients: 1 medium Bok Choy or 5 Baby Bok Choy, with stems and greens separated and chopped 1 teaspoon Olive Oil 2 teaspoons fresh Ginger, minced 1/2 teaspoon Braggs Amino Acids or Soy Sauce Freshly ground Black Pepper to taste Instructions: Heat up skillet on medium high. Add Oil, Ginger and Pepper. Sauté for 1 minute. Add chopped stalks of Bok Choy only and saute 2 minutes Add teaspoon of Amino Acids or Soy Sauce and chopped Bok Choy greens. Sauté until greens cook down, about 3 minutes. Serve and enjoy! *Image courtesy of: http://www.finecooking.com/CMS/uploadedImages/Images/Cooking/Articles/Issues_101-110/051105063-01-stir-fried-bok-choy_xlg.jpg