Asian Greens with Toasted Almonds

bok-choy1-knife Courtesy of  Capay Valley Farm Shop

This is a great recipe for Spring in the Valley when there is an abundance of green garlic and Asian greens. Using almonds instead of the more traditional peanuts or cashews gives the dish a local flair.

INGREDIENTS
2 tablespoons olive oil
1 bunch chopped green garlic, white and green parts
1 pound Bok Choy or other Asian green, rinsed, quartered and chopped (depending on size)
1/2 teaspoon sesame oil
Salt to taste
1/2 cup chopped almonds

PREPARATION

  • Heat olive oil in a large sauté pan on medium high heat. Add garlic, then bok choy. Sprinkle with sesame oil and salt.
  • Cover, and let the baby bok choy cook down for approximately 3 minutes. (Like spinach, when cooked, the bok choy will wilt a bit.)
  • Remove cover. Lower heat, stir and let cook for a minute or two longer, until the bok choy is just tender.
  • Remove from heat. In a heavy pan over medium heat, warm almonds.
  • Toss almonds regularly to prevent burning. Remove from heat when browning.

Share this post

Magazine Search

Sign up for our monthly newsletter

 

Recent Recipes articles:

Adapted from allrecipes.com
June 24, 2015
April 27, 2015
March 24, 2015
February 24, 2015

More recent articles:

Like pets, office sweaters (and jackets, shawls, and hand warmers) have a lot to say about their owner.
June 23, 2015
Dynamic warm-ups prepare your body and protect against injury
June 22, 2015
How to manage your sweat this summer
June 16, 2015
Food:
Beat the summer heat with the contents of your fridge and pantry
June 15, 2015

About Us

The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.