Glorious Organic Greens, Vivacious Nourishment
Glorious organic greens, local and fresh, take the Gold for their vivacious nourishment of our bodies.
Yes, vivacious; they are spirited and full of life. Not only do they provide many vitamins, minerals, and cancer-fighting antioxidants, but they aid in the production of enzymes which are crucial to digestion and thus absorption in the human body. No food, no matter how potentially healthful, can work its miracles unless digested and absorbed.
Tell me these Organic Baby Bok Choy aren’t screaming adorableness!
And these guys are dancin’ in the skillet!! How the slang usage of the word vegetable ever got to mean something inactive or lifeless is beyond me! I guess those people never really looked at an organic, fresh, vegetable, or glorious organic greens.
Organic Baby Bok Choy is a form of Chinese Cabbage that does not form a head, but rather grows into leaves. Since it is Chinese in origin, it is used primarily in Asian style recipes.
You will find a lot of uses for organic Bok Choy in Chinese, Korean and Japanese cuisine.There is some interesting information and recipes in the link above.
Loving vegetables as I do, I never want to limit them to one flavor profile! So here are a few recipes I have tried with Bok Choy.
Organic Baby Bok Choy and Chicken Soup
4 cups organic, preferable homemade chicken broth
2 organic carrots, thinly sliced (about 1/2 cup)
4 scallions, thinly sliced, white and light-green parts separated
1 tablespoon chopped organic shallots (optional)
2 cloves organic garlic, thinly sliced
1 1-inch piece organic ginger, peeled and julienned
1 small organic serrano or jalapeno stemmed and thinly sliced (about 1 tablespoon)
1 pound boneless skinless organic chicken-breast halves*
1-2 heads baby bok choy (about 12 ounces), stalks sliced crosswise into 1/2-inch pieces, leaves chopped coarsely
rice millet, quinoa blend or faro (a hearty grain)
juice 1 organic lemon
Heat and cook all except lemon juice in homemade chicken broth.
Remove the chicken and cut into pieces. Put back into the broth.
Add lemon juice and serve.
You may add some Parmesan cheese when serving if desired.
*to make this Vegan use organic vegetable broth and add tofu in place of chicken
** you may use chicken on the bone to make the broth. Remove cooked chicken and add to soup along with lemon juice when veggies and grains are cooked.
So easy Organic Bok Choy and Rainbow Carrots steamed with broth in a skillet, sweet and delicious!
Sneaking veggies in to make a dish vibrant and lively is always fun. I was making a creamy cheese and garlic pasta for a client recently and decided to add some sautéed organic Bok Choy. What a difference!
Organic Bok Choy and Creamy Pasta
1 bunch organic bok choy (or several baby bok choy)
8-12 ounces pasta
6 tablespoons organic butter
2 cloves organic garlic, minced
¼ cup organic cream
½ cup parmesan and pecorino cheeses mixed
2 tablespoons freshly chopped basil
red Pepper flakes (optional)
Wash the bok choy and cut off the large stem end.
Cut it lengthwise, then slice it horizontally. Set aside.
Boil the pasta until al dente stage in abundant boiling, salted water.
While pasta cooks, melt butter in a large skillet and let it cook until it starts to Brown. Remove from heat.
Stir in garlic.
When pasta is done, drain it and reserve 2 tablespoons water.
Toss the bok choy in the garlic butter.
Add cooked pasta to the skillet and heat. Let the bok choy wilt slightly but keep it Bright green.
Add the pasta water, cream and cheeses. Season with salt and peppers. Stir in the chopped basil. Top with extra grated cheese if desired.
The first time I made it with regular organic book choy. The next time, for guests, I used the slightly sweeter, more delicate organic Baby Bok Choy.
If you prefer to not use cream, toss the mixture in a Lemony Vinaigrette. Use oil in place of butter and add cheese on top Feta would be nice with this version. Organic Vegetables are vivacious!
If you like the recipe, try it with organic Spinach or Tatsoi too.
When I was a child my Dad and I had vegetable and a flower garden that we worked on together. Well, to be honest he did most of the work, but “I helped” and really loved watering and picking the veggies and watching the flowers grow. Dad would make up songs and poems about the flowers and veggies, so they really did seem “alive” to me.
Swiss chard was one of our favorites, those billowy, huge green leaves always made me smile.
In those days, we grew only the white and green chard, steamed it and maybe used a little butter, I honestly do not remember….it was so fresh and wonderful when I brought it to my Mom to cook, it did not matter what was added or not.
Well, I grew up and now I love Rainbow Chard and Red Swiss chard and am so happy that we can have local, organic and fresh!
My tastes have become more varied too. Love the plain chard, but also love to dress it up for variety.
Organic Olive and Tomato Red Swiss chard
3 teaspoons organic butter
2 tablespoons olive oil
1 bunch organic red Swiss chard, washed, center ribs cut away, lower ribs chopped into pieces, leaves coarsely chopped
¼ cup sliced green olives+
¼ cup sliced Kalamata olives+
- ½ cup cup crumbled chili spiced cheddar cheese *
- 1/2 cup grated Parmesan cheese
- 1 cup organic cherry tomatoes halved or 2 organic plum tomatoes, thinly sliced
Preheat the oven to 375.
Grease a glass or ceramic baking dish with 1 teaspoon butter.
Heat 1 tablespoon oil and 2 teaspoons butter in heavy skillet over high heat. Add chard stems and cook until softened. Then add the leaves and sauté until wilted, about 3 minutes.
Add the olives and crumbled cheese.
Add half the tomatoes. Allow to cook until all liquid has evaporated.
Transfer chard to baking dish.
Bake covered for 15 minutes.
Uncover and top with remaining tomatoes and parmesan. Bake 10 additional minutes.
+Use only 1 type of olive if you wish.
For a zippy Provencal, add chopped garlic and fresh basil and ½ teaspoon anchovy paste. Drizzle with a fruity olive oil over all when serving.
*You can use regular cheddar if you do not want the heat or do not have the chili cheddar.