Perfect Preparation

1. Cut the stem ends and bruised or torn tips off of your bok choy and collard greens and discard them. remove any tough stems from the collard greens, and strip off wilted or discolored leaves from the bok choy.

2. Wash the bok choy and greens thoroughly in cool, running water, sliding your fingers between the leaves to loosen any sand or grit. Shake the excess water out of the greens and set them in a colander to drain.

3. Place a small sheaf of collard greens on a cutting board and cut them in half lengthwise and then into wide strips crosswise. Repeat until all of the collard greens are sliced. Slice the bok choy into wide strips, keeping them separate from the collard greens.

Cooking Bok Choy and Collards in Combination

1. Pour just enough olive oil into the bottom of a skillet to coat it. Canola oil and vegetable oil will also work, though they will not add flavor. Heat the oil over medium heat for 30 to 45 seconds.

2. Place chopped or sliced aromatics such as garlic, onion, shallots or leeks into the hot skillet if you prefer a more flavorful dish. Cook them until they are translucent, taking care not to brown any garlic because it may turn bitter if overcooked.

3. Add the collard greens, tossing them with tongs to coat them thoroughly with the hot oil and to incorporate the aromatics if you used them. Add just enough broth to cover the greens. Bring the broth to a simmer and cook the greens, tossing them occasionally, for about 15 minutes.

4. Bring a pot of water to a rolling boil and add the bok choy strips. Blanch them for 1 minute and pour them into a colander. Drain the bok choy thoroughly.

5. Add the blanched and drained bok choy to the simmering collard greens. Cook for 1 to 2 minutes, tossing them once or twice. Add lemon juice and the seasonings of your choice. These can include almost any flavor profile, but Asian, African and Caribbean seasonings work especially well.

Succulent Steamed Bok Choy

1. Place a steamer basket into the bottom of a pot. A wide, shallow saucepan works best for steaming because using a tall, narrow pot may result in the bok choy on the bottom becoming soggy before the layer at the top is cooked through.

2. Add just enough water to cover the bottom of the pot, making sure that it does not reach the underside of the steamer basket. Bring the water to a boil over medium-high heat.

3. Place your washed and sliced bok choy into the steamer basket. Add lemon juice, salt, pepper or whatever seasonings you prefer. Cover the pot and turn the heat down to medium. Steam the bok choy for 5 to 7 minutes or until the thicker part at the bottom of the stalks is tender but still slightly crisp.

Brilliant Boiled Collards

1. Place washed and sliced collard greens into a wide, shallow pot with a lid. They will shrink as they cook, so don’t be afraid to pack the pot full.

2. Add enough water to the pot to cover the collard greens with 1/2 inch extra. Add salt, pepper and whatever seasonings you prefer. Bring the water to a boil over medium-high heat. Cover the pot and turn the heat down to a low simmer. Cook the collards to 20 to 45 minutes, or until they are completely tender.

3. Drain the collard greens, reserving the liquid. Most of the nutrients in collards boil out into the water – called pot likker in the South – so it is traditional to serve it with the greens over rice, cornbread or biscuits.