Looking for a leafy green that’s easy to clean, simple to prepare, quick to cook, and unbelievably delicious?
Well, we’ve got the vegetable for you…
Seriously underused, Sussex pak choi is a superstar in the kitchen and positively one of the healthiest foods you can eat (take a look at this link for evidence of pak choi’s super-powers).
This #EatSussex favourite of ours is grown by Toni, our wonderful Italian farmer over near Arundel.
Sweeter, crunchier, more digestible and quicker to cook than it’s more popular cruciferous cousins (we’re looking at you, broccoli), it’s about time pak choi became a kitchen staple – rather than the occasional visitor. There are a million delicious ways to use this plant (basically, in place of any greens in any recipe you choose).
Did you know?
This leaf goes by many names, and you may be more familiar with bok choy or Chinese cabbage.
Whatsmore, these leaves last a long time. But if you really want to be #zerowaste, simply place the base in a jar filled with a little water. Not only will this add weeks to your pak choi shelf life, it will even regenerate a lack lusture plant that’s been left to long, allowing for new leaf growth!
We decided to share a tasty, fiery, flavoursome side we love to whip up now this leaf is back on the menu.
You can find us serving this leafy green as a side to whatever we’re eating that night. Whether it’s meat for Nick or vegetarian options for Muir and Connie, these greens are an exciting, pleasurable and versatile part of our diet. Sussex pak choi needs only an accent of flavour – grown in healthy soil and on a small scale, this local leaf truly tastes superior.
Quick, easy and delicious chili-garlic pak choi
2-3 heads of Sussex pak choi, sliced or whole leaves
A generous glug of Mesto Olive Oil
1/2 medium chilli, deseeded and cut into rounds
3 cloves of garlic, crushed
In a large wok, heat a good splash of oil. When hot, add in the garlic and chilli. Stir rapidly until the flavours start to meld and throw in the pak choi. Continue cooking for a few minutes on a high heat until the pak choi starts to soften and is well combined with the garlic and chilli.
Finally, season well with black pepper and a pinch of salt. A squeeze of fresh lemon also helps to bring out the beautiful flavour of the pak choi.
And, that’s it. Enjoy!