Fulfilling our mothers’ plea to eat your greens is now more exciting and delicious with the help of Jenn Louis’ The Book of Greens. No longer a prisoner of the “three-green rut”, we are introduced to unique options such as chrysanthemum, chickweed and cardoon. Along with providing 175 recipes for vegetarian focused dishes, Louis shares detailed information about each green covered. Recipes range from an elegant Pan Di Zucchero and Apple Tart with Tarragon and Honey to a simple Mustard Green Pancake. Many of the recipes are perfect for weeknight meals such as this recipe for Tender Bok Choy Salad with Chicken and Orange–the leftovers of which can easily be packed up for a vibrant lunch the next day. While Louis’ recipe calls for her Double Chicken Stock, you may easily substitute a quality organic brand when time is short. Enjoy!
My version of a Chinese chicken salad gets a lot of its flavor and texture from raw bok choy. The bok choy is full of water, so the sensation becomes like the watery crunch of celery in a regular old chicken salad, but with a much more powerful greenness in flavor.
TENDER BOK CHOY SALAD WITH CHICKEN AND ORANGE
Serves four as a main dish
4 (5-ounce/140-g) boneless, skinless chicken breasts
12 ounces (340 g) young (baby) bok choy
1 small shallot, thinly sliced
4 oranges, peeled and segmented
½ cup (70 g) roasted cashews
Miso vinaigrette (below)
Place the chicken breasts in a pan and add enough chicken stock to just cover. Bring to a very gentle simmer over high heat, then decrease the heat to low, so that the stock doesn’t bubble, and gently cook the breasts. After about 3 minutes, when the breasts are firm on the outside but still tender on the inside, remove from the heat. Keep the breasts submerged for an additional 1 to 2 minutes, until firm and cooked through.
Cut the white stalks of the bok choy crosswise into pieces ¼ inch (6 mm) wide; keep the green leaves whole. Combine the bok choy in a bowl with the shallot, orange segments, cashews, and chicken. Season with salt and dress with the miso vinaigrette before serving.
OTHER GREENS TO TRY
Broccoli rabe, romaine lettuce varieties.
Makes about 2 cups (480 ml)
3 tablespoons red miso
3 tablespoons soy sauce
3 tablespoons of toasted sesame oil
1 cup (240 ml) rice wine vinegar
3 tablespoons of neutral vegetable oil
1 clove garlic, thinly sliced
Combine all of the ingredients in a dressing bottle or jar and shake to mix well. Store in an airtight container in the refrigerator for up to 1 week.