Local and Seasonal Recipes, Menus and More
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INGREDIENTS 2 Tablespoons olive oil 2 heads bok choy, washed and chopped, with stems and leaves separated 6 green onions, split lengthwise and chopped into 1 inch pieces, with white and green separated 1/2 cup walnuts, chopped 4 ounces chevre, crumbled salt to taste DIRECTIONS Heat large heavy skillet, add oil and heat until it shimmers. Add bok choy stems and stir to coat with oil, then stir in the white portion of the green onions. Sauté, stirring occasionally for 3-5 minutes—the bok choy will soften slightly, yet maintain its crunch. Add the chopped leaves and stir to completely incorporate. When greens are wilted, add green onion tops and walnuts. Sauté another 3 minutes. Remove from heat and spoon into serving dish. Toss with chevre and a little salt. Serve immediately. Cover and refrigerate leftovers. NOTE: Want some spice? Try adding red pepper flakes to the oil with the bok choy stems. Copyright © 2010 Stefanie Samara Hamblen |
