Photo: Joanna Heller
Baby Bok Choy and Kale
As the weather cools, shift from salad to sauté
BY MAGAZINE COLUMNIST JOANNA HELLER
This is a delicious and easy dish for any meal. As the weather cools, warm greens start to be very appealing and tend to replace some of the raw ones for some of my meals.
My favorite greens for this dish are baby bok choy and kale. The bok choy is juicy, quite mild and a bit lemony, and the kale has a stronger flavor. It’s a great mix.
The greens cook down quite a bit, and depending on appetite, these quantities will do for a main dish for two or a side dish for three or four. Do I know how much you like to eat? Test it out. Leftovers are fine!
Sautéed Mixed Greens
3 or 4 large kale leaves
6 baby bok choy leaves
2 TB olive oil
2-3 garlic cloves
a squeeze of lemon, if you like
red pepper flakes, if you like
Use a 10-inch fry or sauté pan with a cover for this dish.
Prepare the greens Take about three or four large kale leaves, cut or tear the leaves off and discard the stems as they are quite tough. Slice the leaves into strips. Then take maybe six baby bok choy leaves including the stems. These stems are crunchy and juicy. Wash and cut the bok choy into bite-size pieces. Wash all the greens and let them drain but don’t bother spinning them. A little water is no problem.
Sauté the greens Add about two tablespoons of olive oil to the pan and let it warm over low heat until it starts shimmering. Slice and add two or three garlic cloves (you know, ‘to taste’) and sauté gently for a few minutes. Don’t go do an errand! You want to add the greens to the pan after the garlic starts to soften but before the garlic burns. A slight tan is fine. Add all the greens and cover the pan. When the greens start to wilt (five minutes or so), stir them around and cover again for a few minutes.
Finish cooking and season to taste Ten minutes in all is plenty of cooking time. If they seem watery, leave them uncovered for the last few minutes of cooking. Test a bok choy stem piece. Since both of these greens are fine eaten raw, you get to decide how far to go. Undercooked is better than overcooked. Sprinkle with sea salt and a bit of lemon juice if you like. If you enjoy heat, add some red pepper flakes.
Make it a meal Add cooked pasta in any proportion you like after the greens start to wilt and stir it all together.
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© 2011, The Magazine of Yoga, LLC.