Anonymous wrote:https://cooking.nytimes.com/recipes/1016023-spicy-ginger-pork-noodles-with-bok-choy

NYTimes Cooking

I was coming to post this very recipe! I

Thanks, everyone! Please keep them coming!

I know you mentioned hot dishes, but this smoothie is so delicious it was worth posting. I put way more kale than the one leaf (maybe a handful) and it’s yummy!

https://www.allrecipes.com/recipe/220172/kale-orange-banana-smoothie/

Zuppa Toscana is my favorite! I put handfuls of kale into each bowl

https://www.allrecipes.com/recipe/143069/super-delicious-zuppa-toscana/

I put kale in lots of soups and pasta dishes. Check out Half Baked Harvest.

This is delicious and has bok choy
https://www.budgetbytes.com/thai-curry-vegetable-soup/

https://www.skinnytaste.com/wonton-soup/
This soup is really good. I skip the mushrooms and add some cubed tofu to mine. I also use Napa cabbage and baby bok choy and I slice my veggies up and sauté them with garlic, ginger and sesame oil before adding the soup broth. So good. I also use plenty of garlic, ginger and sriracha or chili garlic paste to make it spicy. My whole family loves this soup.

https://www.foodandwine.com/recipes/chickpeas-and-kale-in-spicy-pomodoro-sauce

Not sure if someone suggested something like this. But basically do the above but add chicken. There’s also a Moroccan version that I can’t find the recipe to that has saffron.

Anonymous wrote:My favorite bok Choy recipe https://cooking.nytimes.com/recipes/1022637-crispy-sheet-pan-noodles-with-glazed-tofu?smid=ck-recipe-iOS-share

This looks tasty, thank you. Any other ideas?

My favorite bok Choy recipe https://cooking.nytimes.com/recipes/1022637-crispy-sheet-pan-noodles-with-glazed-tofu?smid=ck-recipe-iOS-share

Anonymous wrote:Kale. Pull the leaves off the stems and discard. Chop the leaves and place in bowl. Add lemon, garlic, olive oil (can use truffle if you want a different flavor profile), salt, and some pepper. Place bowl in the sink for leverage and massage, massage, massage until soft. Add either parmesan or pecorino romano. Better refrigerated for 24 hrs, but fine to eat as is. I eat this as a salad, but also use it as a base for bowls. So day 1 as a side salad maybe, then day 2 heat it up with some chicken sausage, additional sautéed veg, and a fried egg with the sauce of your choice. Very versatile.

And soy sauce! Somehow forgot that one. Proportions are to your taste, I mix it in a bowl and see what I like before slowly incorporating it into the kale when massaging.

Kale. Pull the leaves off the stems and discard. Chop the leaves and place in bowl. Add lemon, garlic, olive oil (can use truffle if you want a different flavor profile), salt, and some pepper. Place bowl in the sink for leverage and massage, massage, massage until soft. Add either parmesan or pecorino romano. Better refrigerated for 24 hrs, but fine to eat as is. I eat this as a salad, but also use it as a base for bowls. So day 1 as a side salad maybe, then day 2 heat it up with some chicken sausage, additional sautéed veg, and a fried egg with the sauce of your choice. Very versatile.

Here's my new fave:

Sautee curly kale with garlic in a cast iron pan until wilted. Add two cans cannelini beans and a jar of marinara. Add parmigiano and fresh mozzarella on top. Put in oven 375 for about 30 mins. Yum like lasagna.

Bok choy sautéed with garlic and ginger, add some soy sauce.

I still love kale chips. And “pizza kale” is good, too. It wouldn’t be enough for my kids but I could eat it as a meal. Sautéed with garlic and oregano, then melt cheese over the top.

Chop the baby bok choy and saute with plenty of chopped garlic in olive oil. Add baby spinach in an equal amount to bok choy. Saute until greens are done. Add drained can of cannellini beans (great northern beans or navy beans are fine too), soy sauce, salt, and plenty of black pepper. Once the beans are heated through, you're done. Eat with crusty bread or brown rice. Sometimes I'll add an egg fried in olive oil or poached. It's quick and delicious.