My love for dark, leafy greens during the winter months comes second only to my love of citrus. Putting them both 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 – so many options. The biggest challenge is not eating them all before they get to the table.
2 tbsp raw sugar
Juice of one large naval orange
Zest of half an orange
2 cloves garlic, minced
Splash of rice wine vinegar
½ tbsp sesame oil
1 small head bok choy, greens and part of the whites chopped (about 4 cups)
In a small dish, stir together the sugar, orange juice, orange zest and garlic. Add this to a wok or 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 and serve warm. Makes 2-3 servings.