Local and Seasonal Recipes, Menus and More
|
|
INGREDIENTS 2 Tablespoons olive oil 2 heads bok choy, washed and chopped, with stems and leaves separated 6 green onions, split lengthwise and chopped into 1 inch pieces, with white and green separated 1/2 cup walnuts, chopped 1/2 cup sundried tomatoes, oil-packed or re-hydrated, chopped 3 Tablespoons balsamic vinegar salt to taste DIRECTIONS Heat large heavy skillet, add oil and heat until it shimmers. Add bok choy stems and stir to coat with oil, then stir in the white portion of the green onions. Sauté, stirring occasionally, for 3- 5 minutes—the bok choy will soften slightly, yet maintain its crunch. Add the chopped leaves and stir to completely incorporate. When greens are wilted, add green onion tops and walnuts. Sauté another 3 minutes. Remove from heat and stir in vinegar. Taste for salt—the salt seems to bring out the sweetness of the stems and the peppery flavor of the leaves. Serve hot or at room temperature. Cover and refrigerate leftovers. Copyright © 2010 Stefanie Samara Hamblen |
