Farmer Audrey from Pickpocket Farm

I picked up bags and bags of greens from two farms for my greens class this past Tuesday (pictures and more recipes to come!) including Wake Robin Farm in Stratham and Pickpocket Farm in Brentwood. 

I thought I would share some of my favorite recipes for kale and bok choy since you’ll be seeing it at farmers’ markets and CSA pick ups this week.   Bok choy is a Chinese cabbage and is also referred to as bok choi, pak choi, bac choi.  The leaves are loaded with vitamins A and C as well as calcium. These spring greens are some of the most nutrient dense foods available and, like other greens, don’t need a lot of fuss to make them taste good. 

Simple Kale Saute

1+  pounds of kale (or other greens such as chart, or beet greens)
1 tablespoon Extra Virgin Olive Oil
Chopped onion (quarter cup or so)
2 garlic cloves, thinly sliced
Splash of water
Salt and pepper to taste
1 lemon, cut into wedges

Wash the leaves by submerging them in water.  Strip the leaves from the stalks by folding them in half and tearing the leaves of from the vein. Chop up the stalks and cut the greens into ribbons (roll them like  cigar and then cut in strips).  In a large skillet heat oil over medium heat, sauté the onions, and the stalks for about 4-5 minutes and then add garlic and sauté for about 2 minutes or until golden.

Abby from Wake Robin Farm loaded me up with greens for my spring greens class!

Add greens and stir to coat with oil.  Add a splash of water, cover, and cook until greens are wilted and soft, about 5-8 minutes. Don’t over cook or the greens will become bitter – taste as you go until greens are al dente. If the greens start to dry out, add more water.  Season with salt and pepper. Squeeze lemon juice over top to taste or add a splash of soy sauce or vinegar at the end and stir in for more flavor.  

Bok Choy

For a quick stir fry, cut up 3-4 heads (baby) bok choy or one large head into half inch pieces.  Heat some toasted sesame oil with 1-2 teaspoons ginger or garlic and add a pinch (or two) of red chile flakes to give it a bite.  Add in bok choy and saute just until soft.  Bok choy has a high water content so no need to add water or cover.  Cook until just they just start to soften – about 7-8 minutes. Variations: Add a splash of soy sauce.