Every week, we’ll be posting a sweet or savory recipe featuring produce from the Westport Farmer’s Market. This week, we’re excited to share a seasonal sauté of bok choy, turnip and dandelion greens, fresh chives with their flowers, and miso. The greens were grown by Sport Hill Farm, one of our favorite small farms located in my hometown of Easton, CT.

In addition to being delicious, this dish is loaded with wholesome nutrients.

Did you know that the leaves of the humble dandelion plant are among the most nutrient dense greens you can eat? Slightly bitter in taste, dandelion greens are an excellent source of vitamins K and A, calcium, and iron. They are also believed to help support digestion and reduce swelling and inflammation (as an expectant mother, this is particularly important!).

To counter the nourishing bitterness of the dandelion greens, we decided to add bok choy to the mix. Bok choy, which is also referred to as Chinese cabbage, is a highly versatile cruciferous vegetable with a mild and slightly sweet flavor. Its leaves are exceptionally high in vitamins A and C.

The third ingredient in our seasonal sauté is turnip greens. Though I have been eating turnip bulbs for as long as I can remember, I had never tried this cruciferous plant’s wholesome leaves until last week. They are reminiscent of mustard greens and full of vitamins K, A, and C, as well as iron and folic acid.

Enjoy this easy-to-make dish by itself or on top of a healthy starch like soba noodles or brown rice.

Seasonal Sauté of Dandelion Greens, Bok Choy, and Turnip Greens

Ingredients

• 1 bunch of Dandelion Greens
• 1 large head of Bok Choy (or a bunch of small bok choy)
• 1 bunch of Turnip Greens
• 1 tablespoon minced Fresh Chives (more or less to taste)
• 1 ½ to 2 tablespoons Red, White or Yellow Miso Paste (or more to taste)
• 1 to 2 tablepoons Rice Wine Vinegar (or more to taste)
• 1 to 1 ½ tablespoons Olive Oil (or more to taste)
• Salt and Pepper to taste

Instructions

1. Rinse and trim all the delicious greens. Next, chop or tear the leaves into ¾” to 1” strips.
2. In a small bowl, use a fork to whisk the miso and rice wine vinegar together.
3. Warm a large skillet over medium heat. Add the oil. Next, add the greens and sauté until soft, about 4 to 6 minutes.
4. Drizzle the miso and vinegar over the greens and toss well. Add more if desired. Stir in some salt and pepper.
5. Remove from heat and toss in the freshly minced chives.
6. Enjoy as is or over a bed of soba noodles or brown rice. If you have chive blossoms, place some on top for edible garnish.

photos and recipe by Sophie Slater