Pak Choiis one of my favourite cool time of year vegetables . Like many Asiatic greens , this little cabbage is a great addition to Southern garden .
I have always been able to effortlessly develop beautiful pak choi in my fall gardens . But , when planted in the Spring , it sometimes gets shocked by our rollercoaster conditions figure . If there are too many hot twenty-four hour period it bolt before fully maturing . That has been the casing with my pak choi lately .
A few daytime ago , I needed a quick side sweetheart to befuddle on the grillwork and had hope to use something from the garden . Pak Choi is delicious grilled and was what I had in brain . So , I was frustrated when I realized ours were bolting and not possibly going to become grill suitable . I was ready to settle for sautéing them rather , when I turned and see our gorgeous garlic scape and evoke up this dish .
If you have never cook withgarlic flower stalk , you should . They are the green parting of garlic plants . Their flavor is surprisingly sweet and when prepare they are very fond , making them a great contributor in many dishes . After making this dish , I have to add “ structurally sound comestible decoration ” to my list of garlic shaft attribute .
I bunch up up the scrawny pak choi and tie them together with the garlic scape . Even though they are tender when fake , scapes are strong and rigid enough to bind . I was concerned that they would come apart while cooking , but they held together beautifully . The progressive pak choi leafage were tied up and turn into perfect “ giftwrapped ” grill bundles .
Garlic scapes would probably work well to bind many other vegetable for grilling . Broccoli rabe , escarole and cole would be ideal for this treatment . The only matter I might do differently next time is to use 2 garlic leave and wrap them double . The additional tying is not needed for structural reasons : the garlic scape are just so delicious I want to use up twice as many .
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