My new favorite vegetable

I've never heard of or seen bok choy raab before last week, but I've been eating it nonstop since then. Alex loves it, too.

Poor Cheryl. Always in class, there's never any left over. 

Pictured below with tonight's dinner of la-Z-boy polenta--more on that soon--and another shake and bake chicken. More on that soon, too. I received Alex's highest compliment on the meal tonight, "This is a do-over!"

For whatever reason, the farmers cut the shoots off the bok choy plant before the bok choy has a chance to grow. It's extremely tender and lightly sweet. Don't waste any of these, because you know that a bok choy gave its life for each of these tender shoots.

I try to cook them as little as possible to let their vibrant green flavor and color come through. I just use my typical braising technique for greens but higher in the heat, shorter on the time. Put a heavy bottom pot like a le creuset over high heat for about two minutes. Add 2 tbs evo and a few cloves of lightly smashed and peeled garlic. Stir briefly then add your bok choy raab about 2 quarts loosely packed. Stir and cook over high heat for about 1 minute. Then add about 1/2 cup chicken or veg stock. Reduce heat to medium and cover fr about 5 minutes. Finish with kosher salt and black pepper and a splash of evo.

Today I found some at Happy Boy at the Galleria farmer's market in Union Square. Last wee, I first found them at the Tuesday Ferry plaza market.

Get some!