Did you know bok choy is considered Cabbage for Cancer??
Bok Choy is a staple spring addition in our Dirt and Duty Community Garden in Grand Ridge. It is a fast grower and delicious very young if you’re too impatient to let it fully mature. The taste is a bit sweet and very refreshing with the zip of cabbage. Like most other greens, it gladly takes on the flavor of whatever you are cooking it in, so get adventurous with dressings you enjoy to capture their flavor in your ‘signtaure’ bok choy dish.
1. CUT OFF BASE of bok choy and clean individual stalks by soaking in Bragg’s Organic Apple Cider Vinegar for 15 minutes.
2. Melt butter in frying pan, add fresh minced garlic and some grated ginger. get it sizzling hot on medium high heat.
3. Toss in whole bok choy leaves and toss til fully coated with butter blend.
4. Pour in 1/4 cup of water and toss leaves quickly until they ‘melt’ (about 15 seconds)
ENJOY FRESH BOK CHOY!
option: if you are not used to cooking with garlic and ginger, try sticking with your favorite Italian Dressing to start!