Bok Choi & Kale

While shopping at the Barbee Farms stand at Davidson this morning, they had a master chef preparing dishes made with the fresh vegetables. What we tasted was simply wonderful, loaded with flavor and all interesting. It shows what one can do with vegetables when taste remains important and the chef knows what he/she is doing.  This was the same chef the Barbees used for their tasting at their Farm Tour recently.

Bok Choi Slaw

1 head bok choi

¼ cup agave nectar

¼ cup apple cider vinegar

2 TBL soy sauce

¾ cup canola oil

2 TBL sesame seeds

1 cup slivered almonds

Optional: scallion or green onion

Chop the bok choi. Combine the agave nectar, vinegar, and soy sauce. Lightly stream in the canola oil. Lightly toast the sesame seeds and almonds. Combine all ingredients.

Smothered Kale & Mushrooms

2 TBL extra virgin olive oil

2 TBL butter, cut into small pieces

4 cloves garlic, chopped

24 small cremini mushrooms, wiped clean and halved

¼ cup Marsala wine (white or red balsamic vinegar can also be used)

Salt and pepper

Optional: pinch of red pepper flakes

Heat a medium skillet with extra virgin olive oil and butter over medium to medium high heat. When hot, add garlic and mushrooms and place a lid which is too small for the skillet down into the pan, pressing and smothering the mushrooms. Cook 7-8 minutes, stirring once, then toss the kale into the pan, turning it with tongs to combine with mushrooms. Smother the greens for 1-2 minutes, until wilted; then deglaze the pan with Marsala and season the mixture with salt and pepper to taste. A sprinkle of Pecorini Romano for garnish may also be used.