Sesame Bok Choy

Bok choy aka Chinese cabbage is not a vegetable that elicits the anticipation that perhaps, the first of the season okra or asparagus do. However, being in the brassica family, I know it is filled with phytonutrient and fiber that our bodies need. This is why when last week, when I saw large, beautiful purple and green bok choy displayed on Jack from GoodThyme farm’s table stand, I pounced on it. Alongside it was some aromatic basil that I knew would brighten the flavor of the bok choy. It is best to cook the bottom parts of the bok choy separately and for longer than the tender leaves, which cook in less than a minute. Toasted sesame oil adds smokiness and depth to the flavor of the greens, so give it a try!

ingredients

2 large bunches of bok choi or 4 smaller ones

4 tablespoons toasted sesame oil

1 teaspoon cumin seeds

1 small serrano pepper, minced

4 garlic cloves, sliced

1 teaspoon sea salt

1 cup loose basil leaves

2 tablespoons sesame seeds

2 tablespoons pomegranate seeds, for garnish

Serves 4

instructions

Trim and discard the bottom of the Bok choy bunches, rinse thoroughly then slice the white and green parts separately.

In a large sauté pan or wok over high heat, warm the toasted sesame oil and pop the cumin seeds. This will only take a few seconds after which immediately, add the garlic, white part of the Bok choy along with serrano and salt. Cook for 4 to 5 minutes on low heat, covered, until soft and cooked through. Add a few tablespoons of water if needed. Fold in the green leaves of the Bok choy, turn the heat off and cover the pan again. The greens will wilt in a few minutes.

Just before serving, stir in the basil leaves, garnish with pomegranate and sesame seeds.

notes & variations

This recipe can be prepared with napa cabbage, mustard greens, or spinach.

Stir in two cups of cooked rice or noodles

Instead of basil, use half a bunch of chopped cilantro or parsley.

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