Chef Peter Shelsky visited the farm this summer and rocked our Bok Choy. Try this great dish which uses Bok Choy in a non-traditional way. Bok Choy is a member of the cabbage family and can be swapped out in almost any recipe using cabbage.
Ingredients (Serves 4 with Leftovers):
1 pound of Corned Beef, Pastrami, or Montreal Style Smoked Meat
(Vegetarian Option – use any smoke flavored protien substitute, like seitan for example)
Rogowski Farm Potatoes – 1/2 lb.
Rogowski Farm Bok Choy – 1/2 lb.
Rogowski Farm Leeks – 2, light part only, washed
Unsalted Butter – 3 Tablespoons
Salt and Pepper, to taste
Your Favorite Hot Sauce, to taste
1. Cut the Corned Beef into small dice (1/4”)
2. Cut the potatoes into roughly the same size.
3. Chop the bok choy roughly. Make sure it is well washed so that there is no grit.
4. Cut the leeks in half lengthwise, and then slice into 1/4 “ thick semi-circles.
5. Heat large sauté pan with butter. Once the butter has melted, add the leeks. Allow to cook for 2 minutes.
6. Add the potatoes. Season with salt and pepper, but be aware that the corned beef is pretty salty so go easy on the salt.
7. Cover and let cook for 5 minutes. Once the potatoes begin to soften, add the corned beef. Toss to fully incorporate. Allow to cook for another 5 minutes and scrape the bottom of the pan. Toss again.
8. Allow to cook for another 5 minutes. Fold in bok choy. Allow to cook until wilted.
9. Add some hot sauce, and adjust the seasoning with salt and pepper to your liking.
10 At this point it is ready to serve with eggs any way. I like mine poached!
11. You can also turn on your broiler, and crisp up the top of the hash. Don’t walk too far away from it though as there is a fine line between golden brown and tasty, and dark black and nasty! It should take only about a minute or so.