Bok choi is very delicious, I love it and put it into stir fries often. Spinach I eat in salads, put on sandwiches, quickly saute it with some onion and bacon, or make that spinach artichoke dip which is very fattening and unhealthy but delicious.

I've never had broccoli rabe. What a nice assortment you got from your CSA already this year!

Annie

My favorite way to cook bok choy is to stir fry it with oyster sauce. You didn't say whether it is baby bok choy or large size?

Slice the large white stalks on the diagonal, in about 1/2 inch slices. If it's baby, just slice it in half or quarters, depending on thickness. Wash it and leave it wet as the water it carries to the pan will help cook it.

For a quickie side, just heat a bit of oil in a pan or wok, stir fry the bok choy until the green leaves begin to wilt, sprinkle with garlic or onion powder and drizzle with a bit of oyster sauce. If the water on the bok choy has dried out too much for the sauce to mix easily, add a few drops. Toss around to coat, and then eat. You don't need much, it's strong, and you don't want to hide the lovely and unusual flavor of the bok choy.

For a more complex dish, you can saute some minced fresh garlic, minced ginger and a small amount of red pepper flakes (optional) in the oil. Make a mixture of chicken stock, oyster sauce & corn starch to pour over the bok choy instead of just using the straight oyster sauce.

If you are familiar with stir frying, that "recipe" will make sense to you. If not, I've got some bok choy, and am making it for dinner tonight and will try and remember to write down measurements etc when I do so and post them if you like.

I only had broccoli rabe once, and didn't care all that much for it as it was very bitter. I like bitter, but that which I had was BITter! I'd be interested to know if that is not the case with what you received, because if not maybe I'll try it again.

slice the bok choy very thin, or shred and dress with an oil and vinegar slaw dressing...Oh yeah...grate some onion in with it too....
Broccoli rabe just cook like any other green....wash and steam with some oil and garlic or onions and bacon.
Linda C

Seems like a repeat this alot, but I like to roast certain veggies. While I have never eaten broccoli rabe, I have noticed roasting brussel sprouts and the such with a little olive oil, lemon peel, thyme, and basil seems to mellow the flavor, makes them a little nutty tasting.

Red

Annie, I LOVE that spinach artichoke dip. If I wasn't the only one who would eat it here, I'd make it in second. I will definitely add some of the spinach to my mixed greens.

Thanks for the ideas Rachel and Linda. I think I'll stir fry some of the bok choi (it is the baby) and use it as a base for some grilled salmon tonight. And make a slaw with the rest.

Maybe the broccoli with some garlic and something with a crunch - sliced almonds? A spicy sauce, I think, something with a chili paste and maybe fish sauce.

Whatever I make, I know I'll end up giving a ton away. I'm the big veggie eater of the house and there's no way I'll eat all this before it goes bad.

I love my CSA, but it will be nice when more crops come in. I can't wait for the tomatoes, squash and garlic scapes!

AM

You can always blanch the greens and freeze them for use in cooked dishes (soups, casseroles) later.
They shrink down to practically nothing and don't take up much space. Nice addition in the late summer, fall and dead of winter when you can't get them fresh!
Deanna

I bet even your non-vegetable eaters will like this. It's incredibly rich. I made it for Thing Two and a bunch of her college friends, and they devoured it. I wish I remembered where I got the recipe; I'd love to give credit. It's fantastic.

Corn Bread and Broccoli Rabe Strata

Time: 1 1/2 hours, plus 4 hours or overnight resting
1 1/2 tablespoons extra virgin olive oil, more for pan
1 garlic clove, minced
1/4 teaspoon crushed red pepper flakes
1 pound broccoli rabe, outer leaves and thick stems removed; florets and tender stems coarsely chopped (about 3 cups) [I would like more vegetable. Broccoli or collards or something would be good if you don't have more rabe  any sort of strong and bitey greens  and I would use all but the ickiest rabe leaves]
1 teaspoon kosher salt, more to taste
1/4 cup chopped roasted red pepper
1/4 cup chopped pitted calamata olives
8 large eggs, lightly beaten
4 cups half-and-half or whole milk
1/4 teaspoon ground black pepper
2 pounds homemade or purchased corn bread, cut into roughly 2-inch cubes (about 8 cups)
1 cup fresh ricotta cheese
6 ounces grated Gruyère cheese (1 1/2 cups)
1. Oil a 9-by 13-inch baking dish. In a large skillet, heat remaining oil over medium heat; add garlic and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add broccoli rabe and increase heat to medium-high. Cook, stirring occasionally, for 2 minutes. Add 1/2 teaspoon salt and 1/4 cup water. Reduce heat to medium, cover, and cook until broccoli rabe is very tender, about 3 minutes longer. (If mixture looks watery when rabe is done, let simmer uncovered for a minute or more to dry it out.) Transfer to a bowl and stir in roasted pepper and olives.
2. Make a custard by whisking together eggs, half-and-half or milk, remaining 1/2 teaspoon salt and the black pepper.
3. Spread corn-bread cubes in prepared dish. Scatter vegetable mixture over corn bread. Dot with dollops of ricotta. Pour custard evenly over corn bread. Sprinkle with Gruyère. Cover baking dish tightly with plastic wrap and refrigerate at least 4 hours or overnight.
4. When ready to bake strata, remove it from refrigerator and let rest at room temperature while oven preheats to 350 degrees. Bake until firm and golden on top, about 45 to 55 minutes. Cool at least 20 minutes before serving. Serve hot or warm.
Makes 10 main-course servings or 16 side-dish servings.

Someone should make spinach ice cream and report back.

Well, I do have an ice cream maker, and I was going to make some this afternoon....

Great strata recipe, thanks! And I never thought of blanching and freezing. There's so much, that's a great idea.

AM

I remembered where I got that strata recipe -- Melissa Clark, my favorite NYT food columnist. November 14, 2007.

This is delicious with the Broccoli Raab sub'ed for the Kale.

SAUSAGE, WHITE BEANS AND KALE

4 Italian Sausages
4 Garlic Cloves, minced
1 Pound White Mushrooms, quartered
8 Green Onions, white and green parts chopped
1 Cup Chicken Stock
1 Bunch Curly Kale, stemmed and chopped, about 6 cups
1 15ounce can Diced Tomatoes, drained
2 15ounce Cans Cannellini Beans, rinsed and drained
2 Teaspoons Turkish Seasoning, from Penzy's
Salt and Freshly Ground Pepper to taste

In a bit of Oil, fry the whole Sausages until they are cooked through, remove to a cutting board and cool, slice into 1/4" coins, and return to the pan. Add the Onions, Garlic and Mushrooms and cover, cooking over low heat until the Mushrooms are cooked through. Add the Stock, Turkish Seasoning, and the Kale. Cover and simmer until the Kale collapses. Add the Tomatoes and stir to combine. Add the Beans and stir gently, being careful not to smash the Beans. Taste to correct seasonings and heat until bubbling.

Steve