Spring greens are coming into their own. The market is full of lettuces, kales, spinach, and bok choy. For the first time I’ve seen purple bok choy for sale. Purple! Exotic. Lovely.
I asked the man behind the table if indeed that was purple bok choy. And he nodded with a smile. “It’s delicious too,” he said…as if being beautiful wasn’t enough. He went on to explain that he had made a dinner of it just the night before. He said he sauted it with some onion and then threw in some potatoes. He said, “it was a whole meal and delicious”!
I find that when I ask the people behind the tables…the farmers…their helpers…I get the best information. And today I got inspiration too.
I had never had purple bok choy before. I asked. I learned. I cooked. I ate. I will buy again.
1 head of purple bok choy, cut into strips
1 spring onion, diced
1 garlic scape, sliced
salt and pepper
2 cups of cooked fingerling or small new potatoes or 2 cups of (leftover) French potato salad
1. Cut the bok choy in thin strips and soake the cut pieces (stem and leaves included) in a large bowl of water for about ten minutes. Swish the cut purples around, scoop them out, and put in a colander to drain. Because there was almost no dirt in the bottom of the bowl I spray rinsed the vegetable one more time and let it drain.
2. In a skillet heat some olive oil on medium heat
3. First toss chopped onion and garlic scape into the heated olive and stir for about 3 minutes. (Those made their appearance at the market today too. Spring onions are sweet and delicious and must be kept in the refrigerator. Garlic scapes are an easy way to add mild garlic flavor…just don’t use the “knuckle”).
4. Next drop the drained bok choy into the skillet. Stir to sauté. Do not brown any of the vegetables in the skillet. Cook over medium heat until the bok choy is crisp tender…about 12 minutes.
5. Finally, drop in about two cups cooked potatoes or leftover French potato salad. Using the leftover French potato salad adds flavor as the dressing for the potato salad incorporates olive oil, apple cider vinegar, and dijon mustard.
After adding the potatoes cook another five to ten minutes over medium heat. Again do not let any of the vegetables brown.
BONUS RECIPE : French Potato Salad
2 1/2 pounds fingerling or small new potatoes
coarse salt and ground pepper
1/4 cup olive oil
3 Tablespoons Dijon mustard
2 Tablespoons apple cider vinegar
1 green onion (scallion) minced
3 Tablespoons fresh parsley, chopped
1 teaspoon fresh thyme, chopped
1. Place potatoes in a large pot. Cover with cold water by 1 inch and season generously with salt. Bring to a boil…then reduce to a simmer and cook until the potatoes are tender, about 15 minutes. Drain. Cool slightly.
2. While the potatoes are cooking, whisk together the oil, mustard, vinegar, green onion, parsley, thyme, season with salt and pepper. Add the still warm potatoes and toss to combine. Serve at room temperature. (To store, refrigerate).
This is a wonderful dish to go with grilled fish, chicken, pork, beef, or bison. Add leftover French potato salad to the bok choy and you’ve made a delicious, nutritious, and elegant new side dish.
There are many new vegetables appearing at the market. Farmers are excited to share some new produce with us. Purple bok choy…a winner! What will be new next week?
Available at The Collingswood Farmers’ Market:
purple bok choy, green onions – Muth Family Organic Farm
spring onions (red and white) and fingerling potatoes – Formisano Farm
garlic scape – Savoie Organic Farm
fresh herbs – Flaim Farm