At the market I picked up a bag of Baby Hakurei Turnips, Asian Mustard Greens and Bunching Onions from Solana Farm and two Baby Bok Choy from another vendor. I’ve never had Asian Mustard Greens or Bok Choy before so I picked them up to give them a try. I liked the turnip greens so much last week I got another bag of them too!
Since I’ve never had Bok Choy I didn’t want to do “too much” to them so I could really taste the flavor and see if I like them. I just cleaned them really well and grilled with with lots of olive oil, sea salt & fresh ground pepper. They had a nice flavor, to me it tasted like a mix of cabbage, broccoli rabe, and kale. My parents grew a different variety of bok choy that I’m excited to use in a stir-fry this weekend.
I took the Asian Mustard Greens, the Bok Choy from my parents, some bunching onions and chicken to make a simply stir fry. I marinated the chicken in soy sauce and a little maple syrup. I steamed the greens in my wok and then served it all over brown arborio rice that I cooked with fennel pollen. It was a nice light dinner and very quick to make. The Asian Mustard Greens were really fun. They have a nice bite to them and went really well with the mild bok choy. Tonight I’ll cook the turnips and then it’s back to the market tomorrow!
