Thursday, June 24, 2010

Farmers Market Side Dish 1.

To be honest, I had no clue what this was. It looked like a flowering weed that someone had just picked on the side of the road, but a beautiful weed none the less.
It is a member of the Bok Choy family, and resembles Broccoli Rabe in texture and taste, but much more mild.
If I may put in a little self input- the stems are very tough and stringy, I would just remove them the next time I venture into this ingredient.
Now that I've warned you, you can experiment on your own! Maybe they would benefit from a long cooking time? We'll see!
I did this in a somewhat spanish style, with a small sofrito added in.
Sofrito is a browned mixture of aromatic vegetables and spices that adds a ton of flavor, very characteristic of latin and spanish cooking.

Sautéed U-Choy

You will need:
2 tbs oil
1 tomato, seeded, juiced, and diced
1 red bell pepper, diced
3 cloves garlic, minced
1 onion, minced
1 teaspoon oregano (dried, fresh is very strong)
1 bunch U-Choy
1/2 cup good olive oil
A good amount of kosher salt and fresh pepper

Combine the tomato, bell pepper, onion, garlic and oregano and 2 tbs oil in a saute pan. Cook this for a while, about 20 minutes over low heat until the vegetables start to brown.
Add in the U-choy, 1/2 cup oil, salt and pepper. Raise the heat to medium and cook until vibrant green and tender, which takes a short amount of time, about 6 minutes total.
If you want you can take all the stems off, but experiment in your own way.

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