I was delighted to see both local green garlic and fresh local bok choy on the produce rack at Terra Organica this week. I haven’t tried green garlic before, and I love farm fresh bok choy, so I decided to see if the two were compatible. I’m happy to report that they are indeed quite a tasty pairing.
Both bok choy and green garlic have thick stems as well as more tender leaves. This requires some special preparation since the stems need longer to cook. It’s important to separate the leaves and stems as directed in the recipe below so you can start cooking the stalks first, then add the leaves about two thirds of the way through the cooking time. Using that method, everything will be perfectly done at the same time.
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Remove leaves from the center thick stem ribs of the bok choy and set aside. Remove leafiest greens from tops of green garlic and set aside. Chop bok choy stems and garlic greens stems into 1/4 to 1/2 inch pieces and put into small bowl. Coarsely chop bok choy leaves and green garlic leaves into pieces about 1 inch square. You should have about 3 cups of chopped stems and 3 cups of chopped leaves.
Using a large skillet or Dutch oven, heat the pan to medium high and add the butter. When the butter has melted, add the stems mixture and 1/4 tsp of salt. Stir into butter and cook for 3-4 minutes until most stems are translucent. Add the leaves mixture and the remaining 1/4 tsp salt and cook, stirring often, another 2-3 minutes until leaves have wilted.
Remove from heat.
Terra Organica, Flora and Cornwall, Bellingham