Veggie Box - December 31

From Tricycle Gardens

  • Arugula
  • Pac Choi
  • Cherry Belle Radishes

From Alberts Organics

  • Broccolini
  • Shiitake mushrooms
  • Collard Greens
  • Mandarin oranges

This week's recipe and tips:  

 

Sesame-Shiitake Pac Choi

 

·        1 tablespoon canola oil

·       3 cloves garlic, chopped

·       1 2-pound head pac choi trimmed and thinly sliced

·       4 cups sliced shiitake mushroom caps, (9 ounces with stems)

·       2 tablespoons oyster-flavored or oyster sauce, (I used fish sauce, and you can also use tamari or braggs aminos)

·       1 tablespoon toasted sesame oil

·       1/4 teaspoon salt

·       1 tablespoon toasted sesame seeds, (see Tip)

 

Heat oil in a Dutch oven over medium-high heat. Add garlic and cook, stirring constantly, until fragrant but not browned, 30 seconds. Add bok choy and mushrooms; cook, stirring, until wilted, about 2 minutes. Continue cooking, stirring often, until just tender, 3 to 5 minutes more. Stir in oyster sauce, sesame oil and salt. Garnish with sesame seeds.

 Tip: To toast sesame seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

 

 

Collard Greens

Collards represent money in Southern New Years tradition. It is said that eash bite of collards represents $1,000 to come to you in the New Year, so eat up!

Collards are normally associated with long, slow cooking, but cutting them into thin strips reduces cooking time dramatically. The result is a bright, lively flavor that will make you realize these greens are more versatile than most people think.

So here is a quick recipe for Brazilian collard greens - one of our favorite side dishes!

·       1 1/4 pound collard greens, stems and center ribs discarded and leaves halved lengthwise

·       3 garlic cloves

·       1 tablespoon olive oil

Stack half of collard leaves and roll into a cigar shape. Cut crosswise into very thin strips (1/16 inch wide). Repeat with remainder.

Mince and mash garlic to a paste with 3/4 teaspoon salt. Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook garlic, stirring, 30 seconds. Add collards with 1/4 teaspoon pepper and cook, tossing, until just tender and bright green, 3 to 4 minutes.