I chopped the bottom off a baby bok choy, and ta da!
Bok choy is good stuff. It's the Chinese equivalent of cabbage, although I would describe it as more similar to kale. I happened across a ton of it at a good price at the Asian Supermarket in Albany. So I picked it up because I had been wanting to experiment. My mother-in-law and I had quite an adventure discovering the wonders of an authentic Asian market. (Separate post on that to come.)
Eventually I ended up braising it on the stove top with minced onion, garlic, chicken drippings, and a splash of red wine vinegar. It turned out tasty. Plus I saved the the bottoms I chopped off to throw in a batch of chicken stock.
I'm learning that there are uses for what a lot of people write off as trash. An example would be the water used to boil asparagus, which is in season now. I save that little bit of green water to put in the chicken stock as well. There's flavor and goodness in there!
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