1 bunch komatsuna, sliced about 2 inch pieces
1 cup button or shiitake mushroom, sliced
2 slices of bacon (optional)
1 tsp sesame oil
Salt and pepper to taste
Cut the bacon into thin strips. And toss in to frying pan over medium hi heat. Once the bacon starts to caramelize, add the mushrooms and komatsuna to the pan and sauté until all the moisture is removed. Drizzle with sesame oil and season to taste. Great over a bowl of rice or in a brothy noodle bowl.
1 head bok choy or bunch of komatsuna
4 tsp vegetable oil
2 garlic scapes, chopped
1 tsp minced fresh ginger
2 Tbsp rice wine or dry sherry
1 Tbsp tamari or soy sauce
2 tsp toasted sesame oil
Serve with rice
Trim base of bok choy and separate outer leaves from stalks, leaving the smallest inner leaves attached. Rinse and thoroughly dry and roughly chop. If using komatsuna, just chop roughly.
Heat a large frying pan over medium-high heat. Add vegetable oil, garlic scapes, and ginger and stir once.
Add rice wine and cook 30 seconds. Add leaves and stalks and stir. cook until beginning to wilt, about 1 minute.
Add tamari or soy sauce, sesame oil, salt, and pepper; cook, tossing often, until bok choi is tender-crisp, another 1 to 1 1/2 minutes.
Serve with rice
1 bunch komatsuna or kale
1 bunch radishes with tops, cut into wedges and rough chop the greens
1 stalk green garlic, sliced into thin strips
¼ cup tamari (soy sauce)
1 Tbsp canola oil
2 Tbsp sesame oil
1 Tbsp corn starch (optional)
1 Tbsp minced ginger
Serve with rice
Mix sesame oil, tamari (soy sauce) ginger, half of the green garlic and corn starch together with and whisk until corn starch starts to dissolve (don’t worry if it clumps when you add it to the heat it will begin to separate).
Heat wok or sauté pan to medium high heat. Add the remaining green garlic. Cook for 2-3 minutes or until aromatic take care not to burn the garlic (it can get a little bitter).
Add the radish wedges and cook for one minute then add the greens. Sauté until greens begin to wilt.
Push the greens and other veggies to the side of the pan and add the tamari mixture. Wisk to make sure the corn starch is completely dissolved. Once the sauce is uniform and starts to thicken, turn the heat off and then toss the greens and veggies with the sauce that you’ve just made.
Serve with rice.
1 bunch Komatsuna or Kale
1 Bunch Radishes with tops, cut into wedges and rough chop the greens
1 stalk Green Garlic, sliced into thin strips
¼ cup tamari (soy sauce)
1 tbsp. canola oil
2 tbsp. sesame oil
1 tbsp. corn starch (optional)
1 tbsp. minced ginger
Serve with rice
Mix sesame oil, tamari (soy sauce) ginger, half of the green garlic and corn starch together with and whisk until corn starch starts to dissolve (don’t worry if it clumps when you add it to the heat it will begin to separate)
Heat wok or sauté pan to medium high heat. Add the remaining green garlic. Cook for 2-3 minutes or until aromatic take care not to burn the garlic (it can get a little bitter)
Add the radish wedges and cook for one minute then add the greens. Sauté until greens begin to wilt.
Push the greens and other veggies to the side of the pan and add the tamari mixture. Wisk to make sure the corn starch is completely dissolved. Once the sauce is uniform and starts to thicken, turn the heat off and then toss the greens and veggies with the sauce that you’ve just made.
Steadfast Acres is a Certified Organic vegetable farm serving CSA, retail, farmers market, and wholesale customers in Southwest Wisconsin.
