I have to say that while kale is my all-time favorite dark, leafy green, baby bok choy is a close second for me. It is absolutely amazing and one of my good friends was kind enough to pick me up a bunch from an organic farmer at our local farmer's market a couple of weeks ago. It was gorgeous- while I was wondering what to do with it I stumbled upon this recipe and decided to give it a try since I had all the ingredients on hand. This is the easiest recipe from this book so far. Simply steam the bok choy for 1-2 minutes and then pour on the vinaigrette (umeboshi vinegar, which you can find in the Asian aisle of your big grocery store or in an Asian market, and flaxseed oil- SO simple!). She has an option of adding some Gomashio (an Asian condiment that I have yet to make or buy), but this was optional, so I left it out and instead just added some freshly ground black pepper and a little sea salt. A note about the salt- I should have tasted the Umeboshi vinegar before I added salt- it is actually very salty on it's own, so I ended up with bok choy that was a bit too salty. Lesson learned- NO salt needed next time! I love this recipe though- the simplicity of it is great, but it also tastes great too. I've already made this version twice, but she also has a variation with leeks and cabbage that I plan on trying out next time- that sounds SO yummy as well! One more quick note on this recipe- it's so beautiful and elegant- it would wow guests at a sit-down dinner party and no one will ever know it literally only took you 2 minutes to make it! Now THAT's a recipe!
My rating- 10!
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