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:

July 13, 2015
Adapted from allrecipes.com
June 24, 2015
April 27, 2015
March 24, 2015
February 24, 2015
January 27, 2015
December 2, 2014

More recent articles:

The FruitGuys third Iron Chef competition a sizzling success
July 29, 2015
Food:
The joy of nut (and seed) butters
July 22, 2015
Save Sonoma County’s special apple, the Gravenstein
July 13, 2015
A good night’s sleep and how to get it
July 13, 2015
July 13, 2015
Creative ways to cut office food waste
July 9, 2015
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

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.