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Recipe: Bok choy bake with eggs and cheese
Serve the bok choy bake warm or at room temperature.
As with many greens, bok choy harvest seems to come all at once. Of course, it’s wonderful for stir fry, but what else can bok choy do?
Think of bok choy as two vegetables in one. Treat the stringy, crunchy stems like celery and the leafy tops like spinach. That realization opens up a lot of bok choy possibilities.
This recipe uses both the bok choy stems and the green tops. A versatile frittata variation, bok choy bake makes a delicious side dish or anytime eggy entree.
Sautéing the bok choy stems and greens before baking keeps this egg dish from becoming soggy.
Bok choy bake
Makes 4 to 6 servings
4 cups bok choy (1 medium head)
2 tablespoons butter or olive oil plus more to prepare baking dish
1 cup onion, chopped
½ cup half and half (or ¼ cup cream and ¼ cup milk)
1 cup cheddar cheese, shredded
½ cup Parmesan cheese, shredded
2 to 3 dashes Tabasco sauce
Preheat the oven to 350 degrees F.
Butter or grease 9-by-9-inch baking dish; set aside.
Prepare bok choy. Cut leaves from root and wash well, then pat dry. With a sharp knife or scissors, separate stems from leaves. Tear greens into large pieces; set aside. Chop stems crosswise.
Melt butter or heat oil in a large frying pan over medium heat. Add chopped bok choy stems and chopped onion. Sauté until soft. Add bok choy greens to the pan, a handful at a time. Sauté, stirring often, until all the greens are limp and cooked, but still bright green, about 4 to 5 minutes. Remove pan from heat and set aside to cool slightly.
In a mixing bowl, beat eggs. Add half and half or milk and cream. Stir in cheeses and Tabasco sauce. Add bok choy and onion mixture.
Pour egg mixture into the prepared baking dish. Bake at 350 degrees until golden brown on top, about 40 to 45 minutes. Serve warm or at room temperature.
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For week of May 28:
Make the most of these cooler temperatures. Get to work!
* Keep an eye out for slugs, snails, earwigs and aphids that want to dine on tender new growth.
* Feed summer bloomers with a balanced fertilizer.
* For continued bloom, cut off spent flowers on roses as well as other flowering plants.
* Don’t forget to water. Seedlings need moisture. Deep watering will help build strong roots and healthy plants.
* Put your veggie garden on a regular diet. Set up a monthly fertilization program, and keep track on your calendar. Make sure to water your garden before applying any fertilizer to prevent “burning” your plants.
* As spring-flowering shrubs finish blooming, give them a little pruning to shape them, removing old and dead wood. Lightly trim azaleas, fuchsias and marguerites for bushier plants.
* Add mulch to the garden to maintain soil moisture and cut down on weeds. Leave about a 6-inch to 1-foot circle around tree or shrub trunks to avoid crown rot or other problems.
* Plant, plant, plant! Set out tomato transplants along with peppers, eggplants, squash and melons.
* Direct-seed melons, cucumbers, summer squash, corn, radishes, pumpkins and annual herbs such as basil.
* In the flower garden, direct-seed or transplant sunflowers, cosmos, salvia, zinnias, marigolds, celosia and asters.
* Plant dahlia tubers. Other perennials to set out include verbena, coreopsis, coneflower and astilbe.
* Transplant summer color such as petunias and marigolds.
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