This is a great leafy green to introduce into your died if you’re new to cooking with greens. The flavor is so mild that it’s hard not to like.
Lucky for us, bok choy is at its prime in the colder months, hence the local bok choy in this week’s Share from Vida Verde Farm. The frost helps to make the bok choy sweeter and helps to five it a fresh, crisp texture.
To prep: rinse thoroughly in cold water – there are lots of nooks and crannies for dirt to get trapped in. Shake off and place laying down on a cutting board. Slice off the root end, releasing all of the leaves. Rinse leaves again for good measure. Cut stems from the lead and chop separately. Always add stalks first to whatever you’re cooking (soup, stir fry, salad, etc.) and add the leaves closer to the end so that they don’t over cook.
To store: Place bok choy in a produce bag, making sure to remove as much excess air as possible. Place it in the veggie drawer in your fridge. It should last up to five days if stored properly.
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