I cooked this dish and put it into a bowl. I added a lemon slice and began to photograph it when I noticed that the light shining through the lemon revealed a perfect heart shape. There was something magical about this, so here is my valentine to you, dear viewers.
1 bunch baby bok choy
3-4 Winterbor kale leaves
2 Tablespoons pine nuts
Process Wash the bok choy and kale leaves by immersing them in a bowl of water, separately. Dry roast the nuts: Heat a cast iron or stainless steel skillet for about 30 seconds. Add the pine nuts and use cooking chopsticks to heat the nuts on all sides.
When they are a slight golden brown, remove from pan and set aside. Chop the bok choy into horizontal half-inch-wide ribbons; then chop the ribbons into smaller pieces.
Set aside. Chop the kale in the same way, into horizontal bands and then again into smaller pieces.
Place about 5-6 Tablespoons water (or enough to cover the bottom) in a medium-sized stainless steel skillet. Heat the water and when it begins to bubble, add the bok choy. Sauté the bok choy for about 30 seconds and then add the kale. Sauté the two vegetables together, until the water is absorbed and both vegetables are softened and have become a more intense shade of green.
Remove from pan and serve in individual bowls. Top with dry-roasted pine nuts. Slice a lemon into horizontal quarter-inch-thick rounds. Place one round in each bowl. There is no guarantee that you’ll see a heart shining through the citrus sections, but notice and be grateful for the shape you see.
©Nancy Wolfson-Moche 2014