Wednesday, October 15, 2008

Cooking with our Asian Greens....



We offer alot of beautiful asian greens this time of year. One of my new favourites is komatsuna. You can pan-fry this Japanese mustard spinach, which are the pictures today and recipe I've included. You can also roast, steam, stew, boil, stir fry etc. all these neat greens! When eatten raw, some find the komatsuna to be a bit 'strong', BUT when you think about all the nutritional value this green provides, (lots of calcium and vitamin rich!!) it's worth tossing some raw in your salad too! When cooked, komatsuna along with the other greens provide a mellow, subtle taste that is sensitive to most palates! Enjoy!


Asian Greens Pan-Fry Lunch:


1 bunch Bok Choy

1 bunch Tatsoi

1 bunch Komatsuna

5 cloves Garlic

2 tbs Olive Oil

1 tbs Butter

sea salt & ground pepper to taste

1 bunch Swiss Chard

BIG WOK to cook with or big Fry pan!!

Add olive oil, butter and minced garlic to pan over medium heat. Add chopped stems from Swiss Chard, bok choy and komatsuna first to soften. Then add all the leaves chopped. Cover and render down for just a few minutes! Salt and pepper to taste. A very quick, delicious and nutritious lunch indeed!!