Punch up bok choy with fresh garlic scapes

(Seared baby bok choy is flavored with garlic scapes and ginger)

Eat your greens is something most of us heard on a daily basis growing up. Who among us of a certain age doesn’t recall Mom using Popeye the Sailorman as the prime example of what eating your greens could do to bolster your health?

(Heads of baby bok choy are picked fresh from the garden)

Fresh garden greens need no coaxing when it comes to good eating.
And while they might not be the magic bullet that gave Popeye instantaneous muscle strength, they might be your best weapon against age-related disease and cancer. Fresh, organic greens are packed with vitamins, minerals and nutrients, and are low in calories, fat and cholesterol.

Here in the Hudson Valley, it seems, spring has been just the right mix of warmth and rain to nurture those greens to peak performance. My garden is responding beautifully, and a wide range of greens for salads and braising is ready to head to the table.

(Heads of bok choi are flowering now next to a row of tatsoi in the foreground and Brussels sprouts in the background)

Baby Bok Choy is an early green that needs very little attention. I sowed the seeds directly in April and enjoyed the first heads of this mildly flavored, tender green in May.

(Garlic scapes are the top of the garlic plant before it flowers)

Split in half, heads of baby bok choy cook up quickly and are flavored with a sesame-mirin sauce. Add some fresh garlic scapes of the season and this recipe for seared bok choy is a satisfying way to get those greens into your diet. Serve it with a pilaf of brown rice for a complete meal.

Seared Baby Bok Choy with Garlic Scapes and Ginger

For the sauce:

1. 2 tablespoons mirin (Japanese cooking wine)
2. 1 tablespoon Tamari
3. ¼ cup vegetable broth
4. 1 tablespoon sesame oil
5. ½ teaspoon crushed red hot pepper (more or less to taste)

For the vegetables:

1. 8 heads baby bok choy, cleaned, patted dry and cut in half lengthwise
2. 4-5 garlic scapes, chopped
3. 1 tablespoon fresh ginger, peeled and minced
4. 2 tablespoons peanut oil

• Heat the peanut oil in a large cast-iron skillet or wok. Add the bok choy and cook on medium-high heat for about 5 minutes until lightly browned.
• Turn down the heat a bit and add the garlic scapes and ginger. Let the aromatics cook a bit, about 3 minutes more (you might need to add a splash of water at this point to help steam them along).
• Whisk together all of the sauce ingredients and add to the sauté. Turn down the heat and mix well. Add another splash of water if needed.

Serve immediately with a side of herbed rice.

Herbed Rice with Garlic Scapes

1. 1 cup brown rice (short or long grain)
2. 2 cups water
3. ½ cup garlic scapes, chopped
4. 1 cup total of fresh herbs: coriander, parsley, chives and mint
5. 2 tablespoons peanut oil
6. Salt and pepper, to taste

• Rinse the rice and place in a covered pan with the water. Bring to a boil, lower heat and let simmer about 45 minutes until all the water is absorbed. (You can make the rice ahead of time or the night before; it’s better to stir-fry when cooled).

(Garlic scapes are doing their swan-neck dance in the garden)

• Heat the oil in a large skillet and add the garlic scapes. Cook about 3-4 minutes.
• Add the cooled rice and mix well.
• Toss in the herbs; mix again.
• Season with salt and pepper.