I've read that intense colors in our foods are good signs of the most healthful nutrients to put into our bodies. While I rode off to work on my bicycle this afternoon through the pleasantly fresh air and sunshine of one of the first such days in the Pacific Northwest's unusually long, wet spring (The month of May can present some hot days here, but not this year!), Anita tackled the leaves and stems in the wooden box. (We subscribe to the same CSA as daughter Jennifer of the earlier post, “What's for Dinner?")
See evidence of color variety and intensity in the photo. Dinner featured chicken with mustard and spring greens (modified from recipe online) and microwaved yams. Bok choi and tah tsai (a Chinese cabbage) from the CSA box comprised the spring greens, supplemented with carrots, red bell peppers, onions, and garlic. Red pepper flakes added a tang to the spring greens, and ginger, a good sharp flavor to the chicken. The results were beautiful and delicious.
Did you cook the bok choi and tah tsai for the same length of time? Just wondering if one took longer than the other or if they are good partners in the pan.
ReplyDeleteIt was a fabulous spring day. And that is a plate that says so.
The cook says, yes, they were good partners. She cooked stems and hard vegs before adding greens, per Farmer Jon's suggestions.
ReplyDeletePS: I forgot to note presence of parsley garnish, prominent in photo.