During the winter months, my love for dark, leafy greens comes second only to my love of citrus. For me, putting these two favorites together is nothing short of mind blowing.
Yes, I realize that I might be the only person ever to consider greens mind blowing. But if you can’t get enough of kale, bok choy and chard, you must try them with a twist of citrus.
When I mix orange and greens I almost always lean towards adding Asian flavors. If orange and greens are good, then orange, greens and sesame or soy are even better.
Alone, with rice, with rice and an egg on top – there so many options for these simple, citrusy greens. The biggest challenge is not eating them all before they get to the table.
Sweet Orange-Sesame Bok Choy Recipe
Makes: 2-3 servings
Juice of one large naval orange
Zest of half an orange
2 tablespoons raw sugar
2 cloves garlic, minced
Splash of rice wine vinegar
½ tablespoon dark sesame oil
1 small head bok choy, greens and part of the whites chopped (about 4 cups)
Orange slices for serving (optional)
In a small dish, stir together the orange juice, orange zest, sugar and garlic. Add this to a wok or large skillet and heat to medium-high. Continue to heat the juice, stirring often, until it begins to thicken slightly, about 2-3 minutes.
Add the bok choy and toss to coat in the juice. Add the splash of vinegar. Cook until the bok choy wilts, about 2 more minutes. Stir in the sesame oil. Serve warm.