There is so much more to eating healthy than romaine lettuce salads. A lot of us say we don’t like vegetables, but think of all the leaves, greens, roots, and stems we haven’t tried. We covered kohlrabi, but ever heard of Okra or Nopales? In the spirit of culinary adventure, grab that weird-looking thing at the farmer’s market; ask the grower how to prepare it. Yesterday, I cooked bok choy in my own kitchen for the first time! I also started experimenting with a photoeditor called Pic Monkey (thanks @DinnerofHerbs). How about it?
Ingredients
- 2 heads of bok choy
Directions
- Peel the bok choy leaves off of the stem; wash thoroughly
- Saute in a plan with a little bit of olive oil until the leaves wilt and the stalks are tender.
- Season lightly with salt, cayenne pepper, and a squeeze of lemon.
Tips: Next time I make this recipe, I’d add shitake mushrooms and a ponzu dressing (lemon and soy sauce).