Fresh Whole Bok Choy 1 Each, Fresh Produce

Much bigger than I expected, these bok choy are about the size of a napa cabbage, with crispy white stalks and dark green leaves. The flavor is kind of like a mild kale or cabbage, I tend to cross cut the leaves into thin ribbons and slightly wider on the stems, splitting the wide ends in half to make them bite sized. The bigger outer ribs need a good scrub from accumulated dirt but they are usually in good shape and can be added to the dish, they have a texture similar to water chestnuts. I sauté the trimmed and cut up ribs with onion, carrot and celery, season as desired. When nearly done, add the leaves, two cups of water and 1 cup of a quicker cooking whole grain like quinoa or white rice, then simmer for 15-20 minutes until the grain is cooked. It makes an easy one dish meal or a side dish to go with something else.