Bok choy is another green that's extremely good for you and very tasty. It has the crunch of celery in its stalk, the texture of spinach in its greens, and the taste of a mild cabbage. Start by cleaning it thoroughly. On anything bigger than baby bok choy, you may need to chop off the bottom to make this happen. Serve over a grain like rice or quinoa, with pasta or on its own.

Ingredients

2 heads of bok choy, cleaned and chopped from Enterprise Farm, Crabapple Farm, Crimson and Clover Farm, Old Friends Farm or Town Farm
1 red onion, minced or 1 bunch of scallions or green garlic, chopped
1-2 Tbsp oil (Sunflower, Sesame, Olive)
1 Tbsp tamari or soy sauce
1 Tbsp mustard
Juice of 1 lemon
Salt and pepper to taste
1 cup snap or shell peas, shelled edamame, or bean sprouts

Directions

1) Sauté the onion in the oil until it becomes translucent.

2) Add the bok choy and the tamari or soy sauce.

3) In a separate bowl mix the mustard, lemon juice, salt, and pepper together.

4) Add the peas, edamame, or bean sprouts to the bok choy and cook until everything is lightly cooked (it will be crunchy still and bright green). When complete, combine and toss with the mustard mixture. Enjoy!

Variations

• Add 1/2 cup toasted nuts, cooked tofu or tempeh, or strips of sautéed chicken, beef or pork
• Add a chopped pepper – sweet or spicy
• Add 2 tsp. maple syrup for sweetness

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