The other day, I got a wonderful gift in the mail:
A huge box of greens.
Now many a child might cry had they opened this box to behold the packages of kale, beet greens, spinach, pea tendrils, chard, and bok choy. But not me. If I cried, they were tears of joy. The samples came courtesy of Cut 'n Clean Greens and Jade (both from San Miguel Produce).
For example, the chopped up rainbow chard could be quickly cooked up in a pan, or tossed into soups or pasta dishes with no prep work required. I loved the mix of beet greens and spinach. Though it's advertised as salad, I ate them voraciously alongside eggs for breakfast a few mornings in a row.
And that leads me to the baby bok choy.
I'm quite obsessed with this vegetable. And the bok choy that they sent me might have been the most beautiful that I'd ever seen—tiny, delicate, dark green. I almost didn't want to eat it it was so lovely.
I love bok choy for breakfast. I saute it up in my cast iron skillet with olive oil, tamari, and sesame seeds. Yup, it's that simple but also that delicious. I'll eat this along with a piece of Ezekiel toast and an organic egg every morning. This can also be a great side dish.
Sesame Tamari Bok Choy
Serves 2 people
Cooking time: 10 minutes
- 4 cups baby bok choy, chopped with white parts separated from leaves
- 2 tablespoons extra virgin olive oil
- 1 tablespoon sesame seeds
- 1 tablespoon tamari (if you're not gluten-sensitive, regular soy sauce works, too)
- Heat the olive oil over medium high heat.
- Add the bok choy stems (the white parts) and saute until beginning to soften (about two to three minutes).
- Add the leaves and stir to combine. Saute for a minute, until beginning to wilt.
- Add the tamari and the sesame seeds and cook for another minute or two, until the bok choy is tender. Enjoy!