Hello! I’ve been enjoying our CSA winter share, first squashes and the like and now many different kinds of greens. We’ve mostly been making raw salads and a little green sauteeing, so I’ve been inactive on the blog for those winter months. But, we are starting to think of spring and all the great new veggies coming and the last two weeks we’ve had some delicious and exotic greens, so I thought I would share what we made today!
Last week, we had senposai and hon tsai tai, which sent me scrambling to the Internet to find out what the heck those were. They were absolutely delicious simply and quickly sauteed in olive oil with a bit of garlic powder and a squirt of lemon juice. Kind of like cabbage meets kale, but delicate so they could be cooked quickly and the stems would be tender.
Today, our share included summer black pac choi (bok choy), a favorite of ours. I couldn’t wait to make it so we actually had it for lunch. Simple, quick prep and delicious with an Asian flair. Here’s the recipe.
Pac Choi with Garlic
by CSAGourmet
serves 2 as a side dish
2-3 heads of pac choi (we had the “Black Summer” variety)
1 1/2 Tbsp sesame oil
2 cloves garlic, sliced
2 dashes Chinese five spice powder
splash of no salt added chicken stock
splash of low sodium soy sauce
salt to taste
Heat sesame oil over medium heat until fragrant. Saute sliced garlic 1 minute. Slice about 1/4″ off bottom of pac choi, then separate leaves. There is no need to cut the leaves or remove the ribs. Add to pan. Salt to taste. Saute 2 minutes. Add Chinese five spice, chicken stock, and soy sauce. Saute 2 more minutes. Pac choi should still be bright green. Remove from heat and serve.




