I really don’t like change very much.
I do like to be spontaneous. I like to explore and see new places. I like to meet new people. Make new friends. But at the end of the day, I really, really don’t like change.
My diet can attest to this fact. I eat oatmeal more mornings than not. My snacks predictably center around almonds, fruits, yogurt, cheese and crackers. And when it comes to fruit, I know exactly what it is that I like.
Of course, there’s another side to this story. Because along with wanting things to stay just the way they are, I also have this unquenchable desire to saute, roast and shred as many vegetables as I can. I guess you could say that it’s in my kitchen, where an urgent desire to keep things staying the same meets my lust for trying new things. New vegetables.
(In case you were wondering, the vegetables always win.)
Last week, I found myself pushing a cart through Whole Foods, a strict shopping list in hand. I think it was about—oh, I dunno—a total of five minutes before I stuffed that crinkly list into my pocket and went to town with the vegetables. I mean, really now. Who says “no” to on-sale, dirt cheap, more-affordable-than-your-canned-beans, organic baby bok choy? It would have been a shame. An absolute crying shame.
I’ve never cooked with bok choy before. I’ve seen it. I’ve tasted it more than once. But I’ve never actually welcomed the funny looking vegetable into my home. Into my kitchen. However, this lack of having any previous bok choy cooking experience did not deter me. I would just keep things simple, I decided.
Give us time to get acquainted and feel each other out.
(Besides, what vegetable doesn’t taste good with a little olive oil, a spritz of lemon and a dash of sea salt?)
Step 1: Heat 2 tsp olive oil over medium heat.
Step 2: Wash bok choy. Pat dry. Cut in half lengthwise. Place in heated pan.
Step 3: Brown slightly. Sprinkle sea salt. Flip and cover until tender.
Step 4: Uncover. Admire.
Step 5: Enjoy alongside your favorite meal.
Trying new things isn’t so scary after all. It just takes a shot of confidence, a spritz or two of lemon and a drizzle of oil.
Sauteed Bok Choy
The flavors of bok choy are reminiscent of sweet asparagus and cabbage. Mild, sweet and totally delicious.
I served this simple recipe with a veggie scramble, whole wheat toasts ‘n’ butter, and an orange. It would also pair well with your favorite stir fry, tofu bakes, poultry, or anything else you can conjure up. In other words, this will go with pretty much anything.
Go ahead. Try something new.
2 small/medium baby bok choy, rinsed and patted dry
2 tsp olive oil
sea salt to taste
fresh lemon juice to taste
In a medium frying pan, heat the olive oil over medium heat.
Cut bok choy in half, lengthwise. Add bok choy to heated pan and cook until golden brown on bottom. Flip over, sprinkle with sea salt, spritz with lemon and cover over medium-low heat until tender, about 3-5 minutes. ENJOY!
Question: Do you like to mix things up in your daily routine or do you like to keep things pretty much the same?