Chicken Noodle Soup with Greens

-In a medium stockpot, bring 8 cups chicken stock to a simmer over medium heat.

-Add the following:

2 TBS coarsely chopped fresh ginger

3 cloves garlic, crushed and peeled

½ cup fresh cilantro leaves

-When the stock is simmering add 2 whole bone-in chicken breasts.

-Cook over low heat at a simmer until chicken is cooked through, about 30 minutes.

-Remove chicken and allow to cool.

-Tear each breast into about 6 pieces and discard the bones.

-Strain broth and return to pot over low heat.

-Put a pot of water to boil for the rice noodles.

-Cut the bottom off of 1 bunch of bok choy and 1 bunch of tatsoi, leaving the stems and leaves intact.

-Cut the bok choy into halves or quarters the long way.

-Add bok choy to the broth and simmer for 5-10 minutes.

-Cook ¼ lb Vietnamese rice noodles about 3-4 minutes.

-Drain and rinse well with cold water.

-Divide noodles among six bowls.

-Add the following:

The chicken pieces

Some chopped chives

A handful of cilantro leaves

The tatsoi

-Pour hot broth and bok choy over top.

-Serve with hot sauce.

Sesame-Glazed Bok Choy

-Combine the following and set aside:

1½ TBS rice vinegar

1½ TBS soy sauce

2 tsp toasted sesame oil

½ tsp sugar

-Toast 1 TBS sesame seeds in a skillet until golden brown, about 2-3 minutes, set aside.

-Chop up 1 bunch of bok choy.

-Turn the heat to high under a large skillet.

-Add 1½ TBS of coconut oil and heat briefly.

-Add the bok choy and cook for 3-5 minutes until just tender, then transfer the bok choy to a platter.

-Heat the following together:

1½ TBS peanut oil

4 cloves minced garlic

1 TBS minced fresh ginger

-Stir-fry until golden.

-Add the vinegar mixture and simmer 30 seconds or so.

-Return the bok choy to the skillet and cook for 30 more seconds, sprinkle with the sesame seeds and serve.

Bok Choy with Sriracha, Garlic and Ginger

-Take the band off of 1 bunch of bok choy.

-Cut each baby bok choy in half the long way, removing any outer leaves that don’t look good. Wash thoroughly.

-Peel and thinly slice a 1-inch chunk of ginger.

-Smash and peel 2 cloves of garlic and slice thinly.

-Heat 1 TBS ghee or peanut oil in a large skillet over medium-high heat.

-Add garlic and ginger and sauté for 1 minute.

-Add bok choy and the following:

3 TBS broth or water

A squirt or 2 of Sriracha hot pepper sauce (optional)

-Steam tightly covered, until tender, 7 to 8 minutes.

-Uncover and cook until any remaining liquid evaporates.

-Season with sea salt.