Member Submitted Recipe: Bok Choi & Kale

I don't remember where I got the kale recipe online, but I got the bok choy recipe out of a Thai cookbook.  Here they are if you can use them:

Marinated Winter Kale Salad

• 4 cups kale, destemmed and cut in a chiffonade
• 1 teaspoon best quality sea salt (smoked salt would be fabulous here!)
• 2 Tablespoons freshly squeezed orange juice
• 1 Tablespoon balsamic vinegar
• ½ teaspoon garlic powder
• ½ teaspoon orange zest
• 2 cups shredded carrots
• 1 cup chopped red cabbage
• ½ cup chopped sun dried tomatoes
• 2 Tablespoons minced red onion
• ½ cup chopped green olives
• 1 cup toasted sunflower seeds
• ½ teaspoon cumin seeds
• Pinch nutmeg
• ½ cup raisins
• 1 cup cilantro, chopped
• 1 Tablespoon soy sauce
• 3 Tablespoon best quality extra virgin olive oil
• Salt/pepper to taste if needed
  

Method:
• In a large mixing bowl, add the kale, salt, orange juice, vinegar and garlic powder. Massage well with your hands for several minutes.
• Add the rest of the ingredients and massage well

Let salad sit for 10 minutes; taste and adjust seasonings and enjoy!

Serves 4
 Bok Choy with Crabmeat
2 T. oil (I use peanut)
1 clove garlic, thinly sliced
1 large or 2 small heads of bok choy, chopped in 1-inch pieces
2 T. oyster sauce
1 6 oz. can of crabmeat, drained
6-7 cherry tomatoes, halved

Stir-fry the garlic for 1 minute, then add bok choy.  Fry for 2-3 minutes until the leaves wilt but the stems are still crisp.  Add the oyster sauce and tomatoes, and cook for 1 additional minute.  Add crabmeat and stir well to break up clumps.  (To make this vegetarian, leave out the crabmeat and substitute soy sauce for the oyster sauce.)