Asian Greens

We haven't grown Komatsuna in a while. You probably forgot what to do with it. 
This is a recipe for Komatsuna from Cupcake Punk blog. It would be equally good with other asian greens such as bok choi.

Komatsuna Greens in Ginger Almond Miso Sauce

1 bunch Komatsuna Greens, stems and leaves separated
1 onion, diced
3 cloves garlic, diced
1 lb firm tofu
2 tablespoons soy sauce/Bragg’s Amino Acids
1 tablespoon miso
1 teaspoon rice vinegar
2 tablespoons sliced almonds
1 tablespoon sesame oil
1/2 teaspoon ground ginger
1 cup cooked red quinoa (or rice or other grain)

Dry fry the tofu. I divide to tofu into 2 batches to do this. After it is crisped the way you prefer it, set it aside on a plate to add to the stir-fry later.

Chop the komatsuna stems into 1/2 inch pieces. Julienne the leaves.

Heat up a wok (without oil) and add the almonds. Stir-fry quickly until fragrant and toasted, about 45 seconds. Remove.

Then in the wok, heat up 1-2 tbsp of sesame oil on medium heat. Add the onion, cook for 6-7 minutes or until the onion turns clear and soft. Add the garlic and cook for one minute. Add the komatsuna stems and cook for 5 minutes. Add the leaves and cook for another 5 minutes.

While the komatsunas are cooking, combine the soy sauce, miso, ginger, and vinegar until smooth and set it aside.

When the greens are tender, add the tofu and then drizzle with miso sauce and sprinkle with almonds.

Pan Fried Garlic Noodle with Asian Greens

The stir fry is brilliant, they're quick and great as leftovers for lunches all week. Until I made my own from this week's CSA box I avoided vegetable medleys. So often they are overcooked and overcomplicated. I like carrots with carrots, greens with greens... but everything goes well with garlic noodles. Here's a recipe to try. Adapt it to your preferences. It's an excellent way to eat from the fields. We may make stir fry into a weekly theme night. The kids love to try chopsticks. We like to try the Sake.

Pan Fried Garlic Noodle with Asian Greens

Ingredients:

4 Tbsp Toasted Sesame Oil

4-6 Cloves of Chopped garlic

1 package of noode (Buckwheat, Soba, or Kelp work well)

1 tsp fish sauce

1 Tbsp Soy sauce

1 head of Bok Choy cut 1/4 in thick diagonally

1/2 head green cabbage shaved into strips

1 bunch cleaned young turnip greens (aren't you glad you didn't throw them out)

Toasted Sesame seeds to sprinkle on top

Few shakes of garlic salt to taste

Start with pre-cooked noodles. Have them ready and set aside.

Heat the toasted sesame oil in a wok or large cast iron skillet over medium high heat until it begins to sizzle. Turn heat down to medium and fry the garlic until light toasted brown color. Immediately add noodles, fish sauce, soy sauce and cook until heated and combined. Add bok choy, cabbage, and turnip greens (or some alternative) in that order. Cook for 2 minutes. Sprinkle with garlic salt to taste. Remove from heat and garnish generously with sesame seeds.

Southeast Asian Grapefruit Salad

1/4 cup lime juice

2 Tbsp Thai or Vietnamese fish sauce

2 Tbsp chopped cilantro

2 Tbsp chopped mint leaves

1 Tbsp minced fresh ginger

2 1/2 cups grapefruit segments (plus their juice

1 tsp cayenne (or sambal badjak* spice)

2 cups lightly packed Pak Choi or Bok Choy

1. Combine lime juice, fish sauce, cilantro, mint, and ginger in a large bowl.

2. Segment the grapefruit. Use a serrated knife to cut and peel the outer membrane from grapefruit. Cut between inner membranes to release segments.

3. Spoon grapefruit segments into a wide, shallow serving bowl using a slotted spoon, Pour 1/4 cup grapefruit juice into bowl and save remaining grapferuit juice for another use.

4. Add choy and gently toss.

DIY Stir Fry Asian Greens More Ways

The following Bok Choi inspiration is based on recipes from Sunset Magazine

Asian Greens Salad

Chop bok choy into bite-size pieces. Dress with vegetable oil, soy sauce, seasoned rice vinegar, red chile flakes, and sliced green onion.

or

Asian Greens Grilled

Toss halved bok choy in olive oil. Grill until softened. Drizzle with spicy peanut sauce and sprinkle with roasted peanuts.

or

Asian Greens Stir Fry

Same as above but chopped with other veggies from the share and stir fried in a wok.

DIY Asian Greens

Bok Choy is a versatile green- use large leaves in soups, small ones in stir-fries and salads. It tends to wilt quickly so keep it on the counter in a bowl of water or refrigerate it unwashed in an open plastic bag in the vegetable drawer for up to 3 days (just enough time till the next CSA share when you'll be ready for more)

Noodle Bowl with Choy

(Based on a recipe from Sunset magazine)

1 pkg. fresh udon or other Asian noodles

2Tbsp soy sauce

1 Tbsp toasted sesame oil

1 Cup vegetable broth

1 pkg firm tofu (or 14 oz prepared meat)

2 Tbsp vegetable oil, divided

1 Tbsp minced fresh ginger

1 Tbsp minced fresh garlic

2 bok choy, leaves separated

4 green onions, trimmed and sliced

1 Cook noodles as package directs. Drain and divide among 4 bowls. Meanwhile, combine soy sauce, sesame oil, and broth and set aside.

2. Cut tofu (or meat) length wise into long pieces. Heat 1 Tbsp vegetable oil in a large frying pan over high heat. Brown tofu, 4 minutes, brown on other side. Set on noodles.

3. Add remaining 1 tbsp vegetable oil to same pan over medium-hight heat. Cook ginger and garlic until fragrant, 30 secs. Add bok choy and cook until wilted, 5 minutes. Add reserved broth mixture and cook until hot. Spoon mixture over noodles and sprinkle with onions.

Bok Choy

It's the season for fresh greens again, and so we welcome back the bok choy. The first week was easy - saute with soy sauce, garlic, ginger, a splash of toasted sesame oil, and call it a day. After that, though, it's time for some variety. Here's a recipe I found on the blog Mango and Tomato. It looks AMAZING and super CSA friendly.

Vegetables: in canola oil cook minced ginger and garlic for a few minutes. Add pepper, sliced on diagonal, sliced bok choy, and thinly sliced red pepper. After a few minutes, add cooked and shelled edamame. I like my vegetables still crunchy, and only cooked for a total of maybe 7 minutes.

Peanut sauce: a scoop of reduced fat peanut butter, a few splashes of soy sauce, sweet chili sauce to taste, and a fewsplashes of white vinegar and oyster sauce. Combine all ingredients until well blended.

Toppings: roasted and toasted peanuts and chopped cilantro.