Fall Vegetables

September 09,2011
Sweet Pea Chef
Jessica Efird( )

Jessica, aka the Sweet Pea Chef, is a former U.S. Senate staffer/weekend gourmet turned full-time mom/family gourmet. She lives in Columbus, Ohio with her husband and two sons.

Lots of fall vegetables are harvesting this month, including cabbage, and its close cousin bok choy.  Bok choy is a lesser-known Asian cabbage, but to me, a much sweeter and easier to prepare choice.



Bok choy sautes up quickly and with just a hint of salt and pepper, tastes great for an easy side dish.  My boys are 50-50 on bok choy, but since SPH and I love the flavor, I keep asking R and G to try it, hoping that one of these days they’ll learn to love it as much as we do.

Bok choy works great in stir-fries, soups, stews, and simply as a sauteed dish to complement a meal.  Simply slice the bok choy lengthwise before using and slice the white parts of the vegetable more thinly than the greens to ensure adequate cooking.

Oh and one more thing:  be sure to rinse the diced bok choy well, since it is sometimes gritty or sandy inside the leaves.



Simple Sauteed Bok Choy

2 teaspoons extra virgin olive oil
3 cloves garlic, minced
1 medium head of bok choy, sliced lengthwise and then chopped
½ teaspoon salt and pepper

In a large skillet or wok, heat the oil over medium heat.

Add the garlic to the pan and saute for 1 minutes.

Add the bok choy and saute for 4-5 minutes or until the white parts of the bok choy are tender.  Sprinkle with salt and pepper.

Serves 4.




This picture above depicts what happens sometimes in the rush to get dinner to the table.  Often times, I plate a meal, hoping to get a great picture before we eat.  On this particular night, I forgot, so here is a “real life” look at my bok choy plate (eaten with oven baked flounder with pesto and mashed cauliflower).

Life is sweet,
SPC