I don't know about you but I did not grow up eating bok choy or any greens to speak of. We did eat spinach in quiche and salads but that was the extent of it. So when Rudy's friend brought us some kale I was excited to cook it for the first time.
And since it is Sunday - i.e. make soup day - I decided to add kale to our soup this week.
First I cut off the end of ends and washed the leaves and stalks.
Then I chopped the stalk and leaves coarsely into large pieces.
To the soup I added three carrots, black eyed peas, a bit of onion and rice. It turned out fabulous!
The bok choy has almost a buttery taste and was so fragrant. I had a bowl right away. See below for the recipe!
Bok Choy You Say? Soup
- 2 buillion cubes
- 5 cups of water
- 1 tsp garlic salt
- 1 large head of Bok Choy, coarsely chopped
- 3 carrots peeled and thinly sliced
- 1/2 small onion,, finely chopped
- 1 can black eyed peas, drained
- pepper to taste
- 1/4 cup rice
Bring water, buillion cubes and garlic salt to boil. Add the remainder of the ingredients except rice and cook at a rapid boil for 15 minutes. Add rice and and continue to boil for 10 minutes. Remove from heat and cover until rice is cooked about 20 minutes or so.