I’m on a mission. I want to eat more vegetables.
Now, this might sound funny to people who know me, because I already eat more vegetables than the average American. I’m what I like to call a semi-vegan. Meat is more of an afterthought in my normal diet.
but you know what? Vegetables are the tastiest place. I want to fill my plate with vegetables so much that I can’t fit starches and meats. The problem, in my opinion, is that typical American vegetables are kind of… bland. They’re not big enough for me to fill my plate with them. Sometimes…maybe, but it doesn’t happen very often. The rest of the world seems to have a pretty good handle on vegetables. There are many places in the world where vegetarianism is practiced. So, I’ve been busy researching various world cuisines to find better vegetables. I hope you enjoy traveling with me.
I started doing little things today. I bought some baby bok choy on a whim. I cook it in seasoned broth with a little garlic and sprinkle it with a little lemon. It’s super easy, super quick and ends up being a delicious side dish. You might be thinking, “Cabbage, that’s an Asian ingredient, so I have to pair it with Asian food.” Not really. We serve it as a side dish with pasta. know what? It fits perfectly. It’s kind of like having this delicate little cooked salad with a lemon-garlic dressing on the side.
Conclusion: I should have bought more bok choy because it was delicious! I could have easily filled half my plate with it.
1 tablespoon olive oil
4 cloves of garlic, finely chopped
1 cup chicken stock
6 small bok choy
salt and pepper
1. Heat olive oil in a large skillet over medium-high heat. Add minced garlic and sauté for about a minute.
2. Add in chicken stock and bring to a boil.
3. Put the bok choy in the boiling liquid. Season with a little salt and pepper. Cover the pot and let the cabbage steam. Reduce heat to medium-low and simmer for 5-6 minutes. At this point the cabbage will be tender and crisp.
4. Squeeze the lemon over the boiled bok choy and serve hot.