gai lan, beet greens, spinach, arugula, basil….

brainstorming for new ways to serve my latest pickings….

will give this recipe a try tomorrow: gai lan with ginger and soy

what would you suggest?


4 thoughts on “gai lan, beet greens, spinach, arugula, basil….

  1. The beet greens definitely scream for Horta.

    my method for beet greens is to wash and trim so the stems are chopped into 1″ pieces, and I flash cook them (in a large pot of boiling salted water) about 2 minutes, then add the greens (roughly chopped if the leaves are large)and leave in 3-4 minutes tops, then drain and plunge into ice water to shock, then well drained and later dressed with olive oil and lemon, cracked fresh pepper. If you have roasted some of the beets, serve them alngside, ad you don’t even need the skordalia.

  2. I love gai lan if I am seeing the picture right. The nice man at Chinese BBQ (994 Huron St, London ) says to par boil it till bright green, still crisp, drain and flash fry in garlic/ginger , and then drizzle with oyster sauce.

    beet greens I find best cooked like swiss chard, wash well, cut into 1 inch or so pieces, olive oil and garlic in pan, hot, add greens with water still on, stir fry fast, add salt and red wine vinegar to taste.

    I also tried radish tops – made a soup – it was terrible – compost is best use…

    • Hi Sue,
      I haven’t tried Chinese BBQ on Huron- will have to add it to my list. Are there any dishes you’d recommend the most?

      Last week, I was mostly steaming the gai lan, then drizzling with oyster sauce. My gai lan plants went to seed, so I ended up harvesting the rest of the stocks last week.

      Was somewhat disappointed with the taste of sauteed radish tops, so I didn’t end up making a soup, and don’t think I’ll be using them for anything other than compost in the future. Pretty sure I won’t be making any carrot top soups, either;)

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