(2017) Wilted Greens Pasta

This is my go-to for any greens that show up in the box. Delicious with kale but amazing with cabbage. (If that bok choy from last week is still in the refrigerator, try it in this recipe.) Takes no longer to make than it takes to cook the pasta. No idea where I got this idea originally.

(2017) Bok Choy with Oyster Sauce

The New York Times offers this simple stir fry recipe. Perfect with that big head of boy choy. It’s a nice stir fry sauce you’ll want to use on other things this year. It would be great with the kale, the turnips or the radishes this week. And yes, you can stir fry lettuce!

Stir-Fried Bok Choy

This recipe comes from Bill Schroeder of the Buford Highway Farmers Market. He uses stir-fry sauce for convenience sake. You can find it at most grocery stores these days, but you can also just add a little soy sauce and sugar in its place. To make a more exact replica, you’d stir a little cornstarch into water and add that at the last minute to thicken up the sauce.

Slow Cooker Red Curry Soup with Chicken and Greens

I’ll be making this recipe adapted from one on seriouseats.com because I have some red curry paste leftover from testing recipes and am delighted to have yet another use for it. Not to mention, what’s not to love about a slow cooker recipe? Easy, and dinner is done while you’re off doing other things. You could use the Swiss chard or the bok choy if you have another plan for your kale, and vary the other vegetables by what you have on hand.