Bok Choy, once found only on Chinese restaurant menus, is now grown locally in abundance. This versatile, vitamin-packed vegetable has a light, sweet flavor and crunchy texture. It can stand well on its own sauteed or steamed and is a delightful addition to soups. Learn more about the health benefits of bok choy.
This fast, easy recipe is a great side to accompany just about anything, or as a bed for a grilled protein like salmon or curry-crusted tofu.
- 1 pound of baby bok choy
- 1 1/2 tbsp extra-virgin olive oil
- 3 garlic cloves, minced
- salt & pepper to taste
- half a lemon, cut into wedges
- Trim the tough root end off the baby bok choy, but don’t cut off so much that all the leaves become loose. Chop in half, lengthwise, then wash thoroughly, being careful to dislodge any dirt left between the leaves close to the base.
- Place oil and garlic in a cold pan together, then turn on to medium heat. This helps prevent the garlic from burning by the time your bok choy is tender.
- Place bok choy cut-side down in a single layer in the pan, sprinkle with some salt & fresh-ground pepper, and place a lid on top of your pan.
- When the bottom of the bok choy starts to brown and caramelize nicely, flip the pieces over, place the lid back on and cook for another 1-2 minutes, or until the green leaves have wilted and the white bottoms are beginning to soften, but still have some crunch.
- Squeeze your lemon wedges over the top, and serve.
Starting June 25th, you can find bok choy and other fresh, organic vegetables from Tracy’s Community Farm in the Cheshire Medical Center cafe on Tuesdays from 10 am – 2 pm.
Inspired by thestayathomechef.com, inspiredtaste.net, and many delicious, heaping plates of bok choy. Enjoy!