It's been a long hot summer and the last few weeks have been a bit crazy with school starting again and a huge project at work taking up much of my time. I've been cooking here and there but nothing really remarkable. I had missed a couple of weeks of my CSA and finally renewed this week. Today I went to pick up my box even though we are leaving tomorrow for a weekend vacation.
Oh my! Bok Choy is back!! And arugula. Details of what's in the box here. I have come to really love bok choy and we haven't had fresh greens in awhile due to it being 100+ most of the last month. My daughter has become the resident family spaghetti cook and wanted to make that for dinner, it's become our Wed ritual. Usually I have the stuff on hand and she starts dinner after school and it's ready when I get home from the market. Tonight she was at the market with me. We decided to just get the ingredients there rather than stop at the grocery on the way home.
In our box we had onions and some tomatos and fresh basil so that was covered. We needed pasta and sauce and meat. Picked up some grass fed ground beef from Richardson Farms stand and then headed over to Mandola's Italian Market for pasta, sauce and fresh mozzarella. Brooke decided she wanted caprese salad but mini instead of in layers like I usually do it. We considered putting them on skewers but discovered we were fresh out of sticks when we got home. A bowl works just as well.
So I looked at all this bounty from the market and stressed a little about how to use up the stuff that would go bad before we got back on Tuesday. Then I thought, lets just use as much as we can tonight and decided to serve the greens as a side to the spaghetti and caprese. Good idea!! Google brought me a basic recipe by Jamie Oliver and I made a few tweaks to fit what I had on hand and our tastes. A little crushed red pepper is a must as we like our greens with a little kick. I had no fresh oregano so I subbed in some dried. I also added in the arugula from our box and a few garlic scapes or scallions, I'm not really sure which they were. I just chopped and dropped. Turned out delish and eating greens always makes me feel a little healthier :)
Spicy Garlicky Greens
- adapted from Jamie Oliver
A large glug of olive oil, 4-5 tbsp
1 tbsp butter
3-4 cloves garlic chopped fine
Crushed red pepper flakes to taste (a couple of shakes for me)
2-3 chopped scallions or garlic scapes (optional)
1 sm red onion chopped fine
1 large bok choy
2 big handfulls arugula
large handful fresh basil
salt and pepper to taste
Heat a skillet over medium heat. Melt the butter into the olive oil and add the garlic, scapes/scallions and onion. After 2-3 minutes when the onions are getting softened add in the crushed red pepper. Add in half the basil chopped. While these are working chop the bok choy, dice the stems and cut the leaves into ribbons. Stem and chop the arugula. Add the bok choy stems and allow them to cook down a bit. Add the leaves and arugula and stir well to coat in the oil/juices. Continue to saute about 5-7 minutes until the greens are as soft as you like them. Add the rest of the basil, some oregano and salt and pepper to taste.
It would have been even better with a little parmesan or romano cheese grated in but I actually forgot that at the market (cardinal sin, I know!!) Dinner was served.
Eat some greens! It'll make you feel better.