Several people have asked me about preparing bok choy, one of the many seasonal greens to be found at the Winter Farmers’ Market. Braised with local cod also purchased at the market, this dish is a welcome break from heavy Holiday fare. The amount of liquid added will determine how soupy the final dish is — I like just enough to create a pool of broth around the greens and serving of fish.

Braised Cod with Bok Choy 

1 onion, chopped coarsely

1 clove garlic, minced or thinly sliced

1 to 2 tablespoons cooking oil or butter

2 large, or 4 to 6 small heads bok choy

1/2 to 1 cup white wine, stock or water

1 lb. cod fillet (or other white-fleshed fish, such as haddock), with a light coating of cooking oil

1. Prepare bok choy: cut across widthwise at 1 to 2 inch intervals. Discard root end and rinse to clean, leaving damp.

2. In saute pan, cook onion with oil or butter over medium heat until translucent. Stir in garlic, continuing to cook briefly.

3. Add bok choy and wilt slightly. Add enough liquid (white wine, stock or water) to cover bottom of pan, about 1/2 to 1 cup. Bring to simmer.

4. Place cod fillet on top of bok choy, season with salt and pepper. Cover pan and gently simmer until done, 5 to 10 minutes, depending on thickness of fish. The bok choy will be tender but with a little tooth left in the stalk pieces. Adjust seasonings.

May be served on its own, over crusty bread toasted and rubbed with garlic, or with celeriac and potatoes coarsely mashed together. If you’re feeling fancy, garnish with minced parsley or cilantro, or chopped scallions, and finish with a drizzle of chili oil. Makes 2 servings.

Notes: Other greens may be used in place of the bok choy, including mustard greens, chard, kale, Napa or Savoy cabbage. Sliced mushrooms and/or chopped scallions also work well with this dish, sauteed along with the onion.

Variation: Native shrimp is back in season! Substitute 1/2 to 1 pound peeled native shrimp in place of the cod. After bringing the bok choy mixture to a simmer, stir in shrimp. Continue to simmer without covering pan, occasionally stirring until shrimp is just cooked. Serve with a fragrant rice such as basmati or jasmine, simply steamed. The pale pink of the shrimp against the color of the bok choy is especially appealing when it’s seasonally bleak outside.

Leftovers: Combine any remaining fish and bok choy with celeriac-potato mash, and fry up to make fish hash. Serve with a poached or fried egg on top. We’ve yet to have leftovers when shrimp is in the house.