Bok choy, lettuce, kale, greens…there are so many leafy greens early in our CSA season that it can be overwhelming to figure out what to do with all of them! Here are a few of our favorite (or new) ways to eat everything in our crisper drawer.
Last summer I discovered a delicious bok choy and radish stir fry. Our first vegetable pick-up included both, and they were just as delicious as we remembered. I shared the recipe under last season’s post called “September Stir Fry” but will include it here as well.
Bok Choy and Radishes Stir Fry
- 1 head bok choy
- 2 tablespoons butter
- 1 tablespoon olive oil
- 12 radishes, thinly sliced
- 1 shallot, sliced
- 1 teaspoon lemon-pepper seasoning
- 3/4 teaspoon salt
- Cut off and discard root end of bok choy, leaving stalks with leaves. Cut green leaves from stalks. Cut leaves into one-inch slices; set aside. Cut white stalks into one-inch pieces.
- In a large skillet, cook bok choy stalks in butter and oil for three to five minutes or until crisp-tender. Add the radishes, shallot, lemon-pepper, salt and reserved leaves; cook and stir for three minutes or until heated through. Yield: Eight servings.
Salads and sandwiches are our favorite ways to turn one head of lettuce into a meal. With sandwiches, just a couple of leaves add a tasty crunch. With salads, the sky is the limit! You can make a side salad with any veggies chopped up to go on top (carrots, leeks, celery, tomatoes, or whatever else you happen to have in the house) or use that lettuce for a main course. If you’re hungry for tacos, try a taco salad! There’s so many salads in our house (topped with veggies or fruits or cheese with Greek dressing or hard boiled eggs), but taco salad is probably our favorite. It tastes fresh and filling without the “I just ate too big of a burrito” side effects. A friend recently came over with her young son and enjoyed how simple it was to make something that tastes so good!
Use chopped-up lettuce, then top with:
- Ground beef, steak or chicken
- A bit of shredded cheese
- Tomatoes and avocadoes
- Black beans
- A dab of sour cream and salsa
Kale chips have been raved about from friends and family, so I decided to try them out. To make them, you first wash the kale and then tear off 1 1/2 inch sized pieces (except for the middle stems). Add a drizzle of olive oil and a bit of salt, then bake until crisp (about 20 minutes) at 275 degrees, turning halfway through. They’re just the right kind of fresh and salty snack, though be careful with your salt shaker! I ended up with WAY too much salt on my first attempt.
So, whether you’re craving something savory or sweet, vegetarian or meaty, cold or cooked, you need only look to your crisper drawer and all of those leafy greens!