Here a recipe for an early spring green that Colchester farm loves. This recipe is from the wonderful Chef Carol d’Espinosa.
Braised Baby Bok Choy
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1 lb. baby bok choy or mature bok choy
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2 T. EV olive oil
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1/2 C.chopped red onion
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1/2 t. salt
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1/2 t. pepper
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2 T. rice vinegar
1. Trim the base of the Bok Choy then chop off the leaves. Cut the base in half lengthwise then cut the halves crosswise on a diagonal into 1/4-inch thick strips. Cut the leaves crosswise on a diagonal into 1 1/2 inch-wide strips.
2. Place a large wok or pot (big enough to hold all of the bok choy) over medium heat. When it is hot, add the olive oil and rotate the wok or pot a bit to coat it evenly. When the oil is hot, add the onion and stir-fry until softened- 2 to 3 minutes. Add the bok choy and season with the salt and pepper. Cover and cook until tender, stirring occasionally, about 10 minutes. Stir in the vinegar and serve hot.
Serves 2-3
