Serves 2-4
1 head bok choy
3 stems green garlic
1/4 lemon (juiced)
pinch salt and pepper
1 T olive oil
Chop the green garlic into thin slices. Discard the root end and the tips of the leaves. In a hot skillet, add 1 T. of olive oil. When the oil is hot, add the green garlic and sauté on medium high heat until the greens are caramelized and browned. Add the chopped bok choy, salt, pepper, and lemon juice. Stir. Turn down the heat to low. Cover the pan and let cook for 1-2 minutes or until the bok choy wilts but still has some crispness to it. Serve hot.
Variation: You can add your radish greens to this sauté too! Add them when you add the bok choy. Radish greens need to be mildly cooked to soften the spiky hairs on the leaves, but they are delicious and nutritious!
Source
3 stems green garlic
1/4 lemon (juiced)
pinch salt and pepper
1 T olive oil
Chop the green garlic into thin slices. Discard the root end and the tips of the leaves. In a hot skillet, add 1 T. of olive oil. When the oil is hot, add the green garlic and sauté on medium high heat until the greens are caramelized and browned. Add the chopped bok choy, salt, pepper, and lemon juice. Stir. Turn down the heat to low. Cover the pan and let cook for 1-2 minutes or until the bok choy wilts but still has some crispness to it. Serve hot.
Variation: You can add your radish greens to this sauté too! Add them when you add the bok choy. Radish greens need to be mildly cooked to soften the spiky hairs on the leaves, but they are delicious and nutritious!
Source
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