Now that I'm getting both gardens planted with some early greens, I realize that I need to clean out the remains of last year's greens from the freezer to make room for the new.
I only managed to put away two small bags of spinach last summer, and with only one left, I think I will save that for some pasta dish. But I put away a good bit more pac choi, and I'm having to come up with new ways of using it.
Last week I had a bag that had been thawing for over a week, so I hurried up and threw it into a tortilla wrap with some tomato hummus. (Not bad.)
Tonight, though, I wanted to try this dark leafy green in a recipe I haven't pulled out for a while: Bangkok noodles.
I haven't cooked Thai food in a long time, especially with coconut milk, because the more I work local foods into my diet, the less I reach for specialty items like that. Once in a while, though, it's a nice foil to local produce.
This dish usually calls for spinach, but I figured the pac choi would add a nice edge (along with some mature and potent garlic... wheeeee!).
And I was right. Between that rich curry-laden sauce, the dark and savory greens, and a hit of potent garlic, this noodle dish made a temperature-rising comfort meal on a damp evening with a hint of chill in the air.
For the complexity of the flavors in the recipe, it's surprisingly simple and one I should pull out more often, despite the dearth of a bumper coconut crop here in northeastern Ohio.
Maybe I should test it again when I pick fresh pac choi this year...