A fresh take on bok choy, this salad has a rich flavor with a clean finish.
4 small beets, trimmed with 1 inch of stem remaining
4 cloves garlic, chopped
1 tsp olive oil
3 small (baby) heads bok choy, chopped
2 tbsp peanut oil
1 1/2 tsp butter
1/3 cup crumbled feta
A few more ideas from Korean cooking to use greens, garlic scapes/garlic chives, scallions, and whatnot!
- A Korean-style fish stew (similar to the chicken stew with greens in this week’s newsletter). Note that this can also be made with leftover grilled, broiled or baked fish fillets: just add the fish at the very end of the cooking time and heat gently to warm it.
- A side dish of cucumber and garlic chives, from Aeri’s Kitchen.
- And also from Aeri’s Kitchen, a snack: garlic chive pancakes! (Think scallion pancake, but with garlic chives instead).