I have really had to start improvising with all of the veggies that we have been acquiring through our farm share. It has definitely been a learning experience. There have been some misses.
I am happy to report that last night’s meal was half hit, half weird. I browned some boneless chicken thighs in a bit of butter and oil, then removed them from the pan and threw in some chopped bok choy. I made a thick sauce using flour and chicken stock, added the chicken back in and covered it up. The sauce was quite nice, and I seasoned it a bit with garlic powder and some thyme. It was really good – bok choy is so sweet and really does well with dark meat of the thighs.
The mash was a little weird. My experience with kohlrabi is extremely limited, but after having it roasted last week, I thought it would taste great mashed up with some potatoes. I did not realize just how stringy it is, and I didn’t cut it small enough to really mash well. So, our mash was a bit on the chunky side. Still good, but definitely needs a revamp next time around.
Now. To figure out a use for my mountain of Napa cabbage…
Filed under: in the kitchen
I vote Holuski. Or something. We’ve had a lot of success in making stir-fry type things with onion and cabbage. Oil and high heat, with a little soy sauce over rice.
My husband likes it best when we chop up the chicken thighs and work those in too.
Looking forward to hearing about your cabbage!