- 1 medium bunch bok choy
- 1 medium clove garlic, chopped or pressed
- 3 TBS low-sodium chicken or vegetable broth
- 1 TBS extra virgin olive oil
- 1 tsp lemon juice
- 3 TBS dried sunflower seeds
- sea salt and pepper to taste
- Optional: chicken and shiitake mushrooms
- Cut the leafy portion of the bok choy into 1/4-inch slices to ensure they cook al denté. Cut the stems into 3/4-inch slices because if they are cut too thin, they will become watery. Let stems and leaves sit for at least 5 minutes to enhance their health-promoting benefits.
- Chop or press garlic and let them sit for at least 5 minutes.
- Heat 3 TBS broth over medium heat in a stainless steel skillet.
- When broth begins to steam, add stems and cook uncovered for 1 minute. Add leaves, cover, and continue cooking for 3 more minutes.
- Toss with lemon juice, olive oil, garlic, and sunflower seeds. Add salt and pepper to taste.
6 slices bacon
3 tablespoons olive oil
1 tablespoon unsalted butter
4 garlic cloves, halved
1/2 cup coconut milk
1/4 cup soy sauce
1 tablespoon grainy mustard
4 cups thinly sliced collard greens
4 cups very thinly sliced bok choy
Cook the bacon in a large skillet until crisp. Drain on paper towels, then crumble into small pieces.
Combine the oil and butter in a small saucepan, add the garlic, and bring to a simmer over low heat. Reduce the heat and cook for 10 minutes, or until the garlic is golden brown, taking care not to let it burn. Remove the garlic with a slotted spoon and set aside; reserve the oil.
In another small saucepan, bring the coconut milk and soy sauce to a boil. Remove from the heat, and stir in the mustard and bacon.
Heat 2 tablespoons of the reserved garlic oil in a large skillet over high heat. Add the collard greens and bok choy, and cook, stirring frequently, until the greens start to wilt. Stir in the coconut-milk mixture, and cook until the greens are tender and the sauce has thickened. Add reserved garlic.
1/2 lb. russet potatoes, peeled, boiled and mashed dry
1/4 lb. butternut squash, peeled, deseeded, diced and boiled
2 eggs, beaten
1 tbsp. all-purpose flour, sifted
1 tsp. salt
1 tsp. black pepper
2 tsp. fresh chives, chopped
1/4 cup sunflower oil
Using a food processor, combine mashed potatoes, crookneck squash, eggs, flour, salt, black pepper and chives until a dough ball forms.
Heat sunflower oil in a frying pan. Divide dough into 16 balls. Roll out balls until ¼ inch thick. Fry for 5 minutes on each side until golden brown. Serve hot with a light salad and garlic bread.