Fall is rapidly approaching with major cooking; casseroles, baking, cakes and cookies and pies! Oh my! So, with all the temptations coming up I know I have to keep eating my share of healthy foods. Greens top the list. Growing up in Northwest Missouri, we didn’t have access to many of the greens available to us now. I thought I hated spinach since the only spinach my mother served was canned, gross and slimy. Now I love fresh spinach, kale, Swiss chard and bok choy.
My favorite fast way to prepare chard and bok choy is a quick garlic sauté. Last week I came home with one very large choy and it was delicious. The baby choy’s are also quite delicious.
Garlic Greens
½ cup chicken stock
2 teaspoons cornstarch
1 tablespoon olive or
vegetable oil
2 garlic cloves, minced
2 pounds of bok choy
Salt and freshly ground
pepper
Wash choy, cut off stems, remove hard core, slice stems into one-inch pieces. Chop leaves into one-inch pieces. Mix stock and cornstarch together.
Heat oil in a large skillet; add garlic, sauté for 20 seconds. Add choy stems, stirring for about one minute, add leaves, sauté another minute. Add stock; continue stirring and tossing about until thickened. Remove from heat, add salt and pepper.
If you have any left, refrigerate and use in frittatas, quiche or soup.
