Bok Choy Recipe

Winter CSA Bok Choy from The Kent Family Growers

Quick Bok Choy Recipe

I recently threw this together after receiving a beautiful head of Bok Choy from The Kent Family Growers' Winter CSA.

Bok Choy's virtues:

Excellent source of vitamin A, K & C, cooling to lung congestion, good source of folic acid, B6 vitamin, calcium and potassium, helps to lower blood pressure if eaten in a whole food diet, numerous phyto-nutrients of the cruciferous / cabbage family which are all known for their ability to reduce the risk of cancer.I head Bok Choy organic, extra virgin olive oil raw, apple cider vinegar toasted sesame oil amino acids or wheat free, low salt tamari maple syrup dried herbs: rosemary, oregano, parsley, thyme, basil sesame seeds

  1. Chop the leaf ends of the bok choy into bite size pieces.  Chop the stalk end into smaller pieces.  Put into large glass bowl.
  2. In a small bowl mix 2 tbsp. olive oil, 2 tbsp. apple cider vinegar, 1 tbsp. sesame oil, 1 tbsp. amino acids / tamari. Add 1 tsp. maple syrup and pinches of the herbs that you grind between your fingers.
  3. Toss well.
  4. If you want to tenderize the raw greens a bit, cover the bowl and let salad sit for an hour. The salad dressing tenderizes things a bit.
  5. Sprinkle with sesame seeds just before serving.
  6. Serve with WILD Alaskan salmon, chicken, beans, feta cheese.... whatever you please!
  7. Enjoy.

Substitution:  Kale also works well and we just received a beautiful bouquet of it from the Kent's winter CSA -- tomorrow night's winter salad!

To prepare the Kale: Cut the stems off and save.  Pile 2-4 leaves on top of each other and slice length wise down the center. Lay the leaf halves on top of each other and slice them across the width in tiny strips. When you finish all the leaves cut the stems into tiny, bite size pieces and add to the slivered greens. Dress with above salad dressing & enjoy the raw winter salad.