Edibles, Bok Choy and Chive recipe

The interesting thing about gardening is that every year is a learning process of what works and what doesn't and then asking ones-self  why isn't it working.

This spring, I am growing something I have never grown before. Instead of purchasing Bok Choy at the local supermarket, I'm growing my own.


Bok Choy is a member of the cabbage family. It is growing quickly in the raised bed and will provide a larg number of antioxidants.


Once Bok Choy matures, I'll remove it from garden and bring it inside. I'll trim off  the end of Bok Choy and wash and rinse leaves as I would do with Celery.

Here's my quick and easy recipe using Bok Choy and Chives

1 lb Bok Choy ( chopped is optional)
1 handful of chive stems chopped
2 TBSP garlic infused olive oil
2 TBSP chicken broth
6 drops Soy Sauce
1 squirt lemon juice
1 TBSP grated ginger
1 handful  thyme ( chopped)
sea salt
black pepper


1

Chives and Thyme

Place frying pan on your stove and pour in the  oil, broth, lemon juice and soy sauce. Add the chive stems, thyme and ginger and cook  on medium-high. Add Bok Choy and salt and pepper to taste.


Optional Bread Cubes

Dice your bread into cubes and throw them into a large bowl. Preheat the oven to 325 degrees. Toss the cubes in garlic infused olive oil and add  salt and spread them out in a single layer on a baking sheet and bake them until they are light brown.



Optional grate Parmesan over top.




Have fun with edibles, Lori