Bok Choy

Have you ever cooked with Bok Choy? Well neither had I until I got a lot of it for free a couple of weeks ago. Then I served it every day for a week!
Our favorites ended up being…

 

• 1/3 cup reduced-fat sour cream
• 1/3 cup reduced-fat mayonnaise
• 2 tablespoons white-wine vinegar
• 2 teaspoons sugar or honey { I used Honey}
• 1/2 teaspoon celery salt
• 1/4 teaspoon salt
• 6 cups very thinly sliced bok choy, (1-pound head, trimmed)
• 1 large Granny Smith apple, julienned or shredded {I used Gala}
• 1 large carrot, julienned or shredded
• 1/2 cup slivered red onion
  Preparation

  Whisk sour cream, mayonnaise, vinegar, sugar (or honey), celery salt and salt in a large bowl until smooth. Add bok choy, apple, carrot and onion; toss to coat.

• 4 heads baby bok choy, (1 1/4 pounds), trimmed, leaves separated
• 4 teaspoons canola oil
• 1 clove garlic, minced
• 1/4 teaspoon kosher salt
• 1 tablespoon lemon juice

Freshly ground pepper, to taste. Preheat oven to 450°F. Toss all together Roast on lowest rack, stirring twice, until wilted and tender-crisp, about 6 minutes.

Important health benefits that have been associated with consuming bok choy include its abilities to aid in healthy digestion. It is high in vitamin A, vitamin C, beta-carotene, calcium and dietary fiber. The leafy vegetable is lowfat, low calorie, and low carb, and also contains potassium and vitamin B6. Some of the vitamins found in bok choy are also powerful antioxidants, making this tasty cabbage an extremely healthy treat. The rich amount of beta-carotene inherent in bok choy can help to reduce the risk of certain cancers. Beta-carotene has also been known to reduce the risk of cataracts. Bok choy is also an excellent source of folic acid, and can also contain other healthful nutrients like iron, depending on where it was grown. Go here to read more.

We are definitely going to be eating more of this good stuff!