The length of this year's Winter is getting to me. Lately, during my weekly farmers market trips, I've been on the lookout for newly-released fruits and vegetables in an attempt to spice up my dinner repertoire. This week, I spotted baby bok choy — a fantastic alternative to other prolific Winter leafy greens like kale and chard. If you spot it, pick up a bunch and learn how to prepare it when you read more.
A Chinese member of the cabbage family, baby bok choy can be either immaturely picked bok choy, or a dwarf variety of the larger counterpart. It has a mildly sweet flavor and tender green leaves and stalks, and is rich in vitamin A, vitamin C, and calcium. The vegetable is at the peak of its season in Winter, and can be located in Asian supermarkets. When selecting, avoid yellow or wilted leaves, pick bunches with firm stalks and crisp leaves, and store in the refrigerator in a plastic bag for up to three days.
Baby bok choy's delicate characteristics mean that it's easily overwhelmed by strong flavors. Emphasize the vegetable's mellow flavor in one of the following preparations:
- Add a new twist to a Western breakfast favorite by adding the leafy green to an asparagus frittata.
- Simmer them in a light Asian udon noodle soup.
- Use spicy Korean sauce to add a kimchi-like flavor to bok choy- and beef-topped rice.
- Get your calcium and vitamins A and C by adding to a Vietnamese pho.
How do you like to cook with baby bok choy?
Source: Flickr User The Marmot