Traditional recipes

Wilted Spinach and Bok Choy with Grapefruit and Sesame

Wilted Spinach and Bok Choy with Grapefruit and Sesame

Spinach and bok choy cook in minutes, but you can use kale, Swiss chard, or any other hardy green with these seasonings and it will be equally good.


  • 2 tablespoons toasted sesame oil
  • 1 2-inch piece ginger, peeled, thinly sliced
  • 8 baby bok choy (about 1 pound total), quartered lengthwise
  • 2 bunches mature spinach, trimmed
  • ¼ cup fresh grapefruit juice
  • Kosher salt, freshly ground pepper
  • Toasted sesame seeds (for serving)

Recipe Preparation

  • Heat oil in a medium pot over medium. Cook ginger, stirring occasionally, until golden brown, about 3 minutes. Add bok choy, spinach, and 2 Tbsp. water to pot and toss to coat in oil. Cover with lid and let steam until spinach is just wilted, about 3 minutes. Uncover and let cool.

  • Squeeze excess liquid from bok choy and spinach (they hold a lot of water, which will dilute the dressing!). Toss greens and ginger with grapefruit juice and soy sauce in a large bowl; season with salt and pepper. Crush sesame seeds on a cutting board with a flat-bottomed mug and sprinkle over top.

  • Do Ahead: Greens can be cooked 1 day ahead. Cover and chill.

Reviews SectionFantastic and delicious, my son loved it.brushjlsolon, ohio07/08/20I've come to love this quick and easy recipe. I've made it with kale, with spinach, with just bok choy (because that's my favorite part anyway). I've used grated ginger instead of fresh, which is fine in a pinch, but you do lose out on the little slices of ginger. Put it on some rice and you have an easy light lunch, plus half a grapefruit for dessert.AnonymousAustin, TX04/09/18


  • 180 Grams Bok Choy
  • 2 Cloves Garlic
  • 2 Spring Onions
  • 1 1-Inch Piece of Ginger
  • 1 Stalk Lemongrass
  • 300 Grams Chicken Mince
  • 4 Tablespoons Soy Sauce
  • 2 Teaspoons Sesame Oil
  • 0.25 Cup Hoisin Sauce
  • 1 Tablespoon Rice Vinegar
  • 240 Grams Dumpling Wrappers


Wash and dry the fresh produce. Heat a large pot of water to boiling on high. Quarter the bok choy lengthwise. Peel and mince the garlic and ginger, then. Thinly slice the spring onions on an angle, separating the white bottoms and green tops. Cut off both ends of the lemongrass stalk, then peel away and discard the fibrous outer layers until you reach the white, pliable core mince the core.

Make the filling & dumpling sauce:

In a medium bowl, combine the chicken mince, ginger, garlic, white parts of the spring onions, minced lemongrass, sesame oil and 3/4 the soy sauce. Season with a little pepper and mix thoroughly. In a separate small bowl, combine the hoisin, rice vinegar and remaining soy sauce.

Set up a flat, clean work area with the bowl of filling, wrappers and a small bowl of water. Lay out the dumpling wrappers. Spoon about 1 tablespoon of filling into the center of each. Moisten the edges of each wrapper with a dab of water carefully fold each wrapper in half to form a half moon. Use your fingers or a fork to crimp the edges and seal the dumpling. Repeat until you have used up all of the filling.

Working in 2 batches, carefully add the dumplings to the pot of boiling water and cook 6 to 8 minutes, or until cooked through. Reserving the boiling water for the next batch, remove the dumplings from the pot using a strainer or slotted spoon. Drain thoroughly and transfer to a clean bowl. Toss with a drizzle of olive oil to prevent sticking.

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on high until very hot. Add the boiled dumplings and cook 2 to 3 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate. Wipe out the pan.

In the same pan used to sear the dumplings, heat 2 teaspoons of olive oil on high. Add the bok choy and cook 2 to 4 minutes. Add 2 tablespoons of water and cook 30 seconds to 1 minute longer, or until completely wilted. To plate your dish, divide the dumplings and bok choy between 2 dishes and drizzle with some of the dumpling sauce. Garnish with the green parts of the spring onions and serve with the remaining sauce on the side.

Farmers’ Market Box Recipes

Serves 6

1 pound linguine
1/4 cup vegetable oil
2 cloves garlic, minced
2 teaspoons peeled and grated fresh ginger
2 cups broccoli florets
One bunch bok choy, root end removed, and chopped into bite-sized pieces
1/4 cup soy sauce
2 tablespoons toasted sesame oil
1/4 cup creamy peanut butter (don’t use natural)
1/4 cup rice vinegar
Few drops Sriracha (optional)
2 tablespoons brown sugar
3 cups shredded chicken
4 spring onions (white and tender green parts), thinly sliced on the diagonal
4 medium-size carrots, cut into matchsticks (about 2 cups)
1/2 cup chopped unsalted dry-roasted peanuts
2 tablespoons sesame seeds

1.Cook the linguine in boiling salted water until 2 minutes short of al dente. Drain and put into a large mixing bowl.
2.In a wok or large skillet, heat 2 tablespoons of the oil, swirl the garlic and ginger in the oil for 30 seconds, until fragrant.
3.Add the broccoli and stir fry for 2 to 3 minutes. Transfer to the bowl with the linguine. Add the bok choy to the wok and stir fry until it is wilted. Transfer to the salad bowl.
4.In a food processor or blender, combine the remaining oil, sesame oil, peanut butter, vinegar, Siracha and sugar.
5.Blend until smooth. Pour over the noodles, broccoli and bok choy. Add the chicken, onions, and carrots, and toss to coat. Garnish the salad with chopped peanuts, and sesame seeds.

Greens and Pasta--A Fast Concept Recipe

Would you like to walk in the door after picking up the CSA box and, within a half hour of arrival sit down to eat a tasty meal the whole family will enjoy? If I haven't yet mentioned it in on this blog [Ha! As if!], CSA stands for Community Supported Agriculture, a farm share program where you sign up and pay your farmer before the growing season starts in return for receiving a weekly share of the produce during the growing season. It benefits you because you've met and shaken hands with the people who grow your food, and it benefits your farmers because they are paid in advance--to buy seeds or equipment necessary for the upcoming season (link to a photo of my farmers doing exactly that)--as well as lessening the risk that is independent, diversified, small farming today. Use the Local Harvest tool on the blog to find a CSA near you.

Since I hate to waste food, and I like to laze about encourage my kids to get busy in the kitchen, this post will be another segment of Cooking with Teens as well as a concept recipe. I first learned of the term "concept recipe" from my blogging mentor Alanna, and it works here.

Not a Clickable Collage--just a collection of times we've executed this concept.

You'll need pasta--dried or fresh, thin noodles, shaped noodles, filled noodles all work in this
You'll need a sauce (prepared or put up pesto or alfredo or marinara or vodka sauce)
You'll need greens (beet, chard, kale, spinach, tender collard, mustard or turnip greens)
If you like, you could add a protein (bacon, breakfast sausage, ham, meatballs, paneer, tofu)

Since my son graciously (?) agreed to cook for us, I've got some gifs of the process and I'll post the recipe afterwards.

For more recipes using greens, please see my Cooking Greens Recipe Collection, my Kale Recipes Collection, my Spinach Recipes Collection, or my Swiss Chard Recipes Collection. These collections are part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, the garden, the neighbor's garden, and great deals on ugly produce at the grocery store.

I'm sharing more recipes on my Pinterest boards, follow me there. If you like a good peek behind the scenes like I do, follow me on Instagram. Need a good read? I'm sharing articles of interest on my Facebook page, follow me there. Want to know How to Use This Blog?

Wilted Spinach and Bok Choy with Grapefruit and Sesame - Recipes


4 small bunches bok choy, leaves separated

1 anaheim pepper, seeded and chopped

1 red bell pepper, chopped

1 tablespoon lower sodium soy sauce

2 teaspoons rice wine vinegar

1 tablespoon sweet chili paste

Heat olive oil in a large frying pan over medium-high heat.

Add garlic, onions, carrots, celery, and peppers. Saute until the onions are aromatic and the carrots begin to soften, about 7-8 minutes.

Add the bok choy, continuing to cook until the leaves are wilted.

Stir in soy sauce, rice wine vinegar, and chili paste and continue to cook for another 2-3 minutes.

Transfer the veggie mixture into a bowl, cover, and place in the fridge for at least 30 minutes.

Once the veggies have chilled, set up your spring roll station with a plate of lukewarm water, a flat surface or cutting board, spring roll wrappers, veggies, and a place to put your finished spring rolls.

Dip one spring roll wrapper in the water until just moistened. Don't worry if it seems too hard at this point, the water will continue to soak in as you roll it.

Place the wrapper on the flat surface. Spoon 2 to 3 tablespoons of filling in between the bottom and 1/2 way point.

Carefully roll the spring roll, tucking in the sides and creating tension as you roll, then set aside.

44 dried bok choy soup Recipes

Soba Noodle Soup With Roast Pork and Bok Choy

Soba Noodle Soup With Roast Pork and Bok Choy

Soba Noodle Soup with Roast Pork and Bok Choy

Soba Noodle Soup with Roast Pork and Bok Choy

Soup Ramen With Shredded Beef

Soup Ramen With Shredded Beef

Jazzy Miso Soup

Jazzy Miso Soup

Hot and Sour Soup

Hot and Sour Soup

Chicken Noodle Soup Asian Style

Chicken Noodle Soup Asian Style

Chicken Noodle Soup - Asian Style

Chicken Noodle Soup - Asian Style

Fragrant Tofu Soba Noodle Soup

Fragrant Tofu Soba Noodle Soup

Wor Wonton Soup Deluxe

Soy-Glazed Cod and Bok Choy

It only takes 60 seconds in the microwave to make this sweet glaze come together.

  1. Position oven rack 6 inches from broiler and heat broiler.
  2. In small microwave-safe bowl, whisk together honey, soy sauce and balsamic vinegar. Microwave until slightly thickened, 60 to 90 seconds.
  3. Pat cod filets dry and season with 1/4 teaspoon salt and 1/2 teaspoon pepper. Spoon half of the glaze over cod and brush to coat. Broil until cod is opaque throughout, 6 to 7 minutes. Spoon remaining glaze over the top.
  4. Meanwhile, heat oil in a large skillet over medium-high. Add garlic, scallions, chile and ginger and cook, tossing for 30 seconds. Add bok choy and ¼ teaspoon salt. Cover and cook for 2 minutes. Uncover and cook, tossing, until the bok choy is tender, 3 to 4 minutes more (adding 1 to 2 tablespoons water if necessary). Serve with glazed cod. Sprinkle fish with sesame seeds, if desired.

Nutritional information (per serving): About 265 cals, 31 g protein, 17 g carbs, 9 g fat (1 g sat), 3 g fiber, 650 mg sodium.

Wilted Spinach and Bok Choy with Grapefruit and Sesame - Recipes

As much as I love fresh spinach in an apple spinach green smoothie, there are times when I need to share the spinach goodness with the rest of my family. They think I'm weird for loving green smoothies.
This was a quick way to incorporate a bag of fresh spinach from the farm share into a hearty, filling meal on a busy night.

Spinach Sausage Alfredo Tortellini

1 pound Italian sausage (you'll only need half, so save the rest for . . . . pizza?)
5-6 mushrooms, finely chopped if your eaters don't care for mushrooms, otherwise chunked
1 package cheese tortellini
1 bag fresh spinach, sliced into thin strips
1 cup prepared Alfredo sauce

Start your pasta water heating, and preheat a large skillet over medium heat. sauté the sausage until browned, then drain. Set aside half of the cooked sausage for another use (if you put it in a zip top bag in the freezer, you can use it to make a sausage pizza. Just a thought). Meanwhile, cook the tortellini according to the package directions.
Add the mushrooms to the sausage, stir to coat with fat, and let cook 5 minutes. Add spinach to the skillet, stir to combine, and cover, stirring occasionally, until wilted, about 5 minutes.
Turn skillet to low. Add Alfredo sauce to the skillet. When the tortellini is cooked, save out 1 cup pasta water, the add the drained tortellini to the skillet. Stir to combine. If the sauce seems too thick, add some of your reserved pasta water. Serve with shake shake on the side.

Skillet Tilapia with Sautéed Spinach

Our quick-cooking Skillet Tilapia with Sautéed Spinach is bursting with flavor and healthy goodness, including omega-3 fatty acids, iron, calcium, folic acid, and other healthy vitamins and minerals. Serve with brown rice for a complete meal.

  • 1 tablespoon reduced-sodium soy sauce
  • 2 teaspoons fresh ginger, finely chopped
  • 2 teaspoons rice vinegar
  • 1 garlic clove, minced
  • 1 teaspoon Asian sesame oil
  • 1 pound tilapia or other thin white fish fillets
  • 2 teaspoons canola oil
  • 1 (9- or 10-ounce) bag baby spinach
  • 1 tablespoon water

Calories 155
Calories from fat 55
Total fat 6.0 g
Saturated fat 1.4 g
Trans fat 0.0 g
Polyunsaturated fat 1.9 g
Monounsaturated fat 2.5 g
Cholesterol 75 mg
Sodium 210 mg
Total carbohydrate 3 g
Dietary fiber 1 g
Sugars 0 g
Protein 24 g

In a bowl, combine soy sauce, ginger, rice vinegar, and sesame oil. Lightly brush fish with some of the mixture.

In a large skillet, preferably nonstick, over medium-high heat, add canola oil. Add the fish and cook for 2 to 4 minutes per side, or until cooked through. Remove fish and keep warm.

Add spinach, the remaining soy mixture, and water to skillet and sauté until spinach is bright green and wilted. Push spinach to the side and return fish to skillet. Cover and cook for 30 seconds to 1 minute.


Here, Coombs Family Farms' Arnold Coombs explains the benefits of organic maple syrup, the process used to produce it, and offers creative tips on how to put it to use in your kitchen.

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