Grilled Baby Bok Choy

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Grilled Baby Bok Choy

 

4 heads of baby bok choy

2 tbsps.  fresh

squeezed lemon or orange juice

2/3 c. extra virgin olive oil 2 cloves garlic,

thinly sliced (not minced)

2 tbsps. fresh herbs of your choosing, such as

dill or sage, finely chopped

salt and pepper

1 tbsp. balsamic vinegar or

low-sodium soy sauce

handful of pine nuts or chopped walnuts

romano cheese, grated

 

Slice heads of baby bok choy in half length-wise

(leaves to stem). Soak in cool water for 10 mins to perk them up and remove any

grit hidden inside. While heads soak, heat olive oil in small frying pan. Add

thinly sliced garlic and stir until just golden brown (about 1 min). With a

slotted spoon, remove garlic and take pan off heat.

Take baby bok choy out of

water and gently shake/pat dry. Slice off dark green leaves from the lighter

heads. Coarsely chop leaves and set to the side. Brush both sides of heads with

garlic-infused oil. Place with cut side up and sprinkle with lemon/orange juice,

salt and pepper and herbs.

Place seasoned heads on pre-heated grill with cut

side down. Cover grill for 5 to 8 mins. Remove cover and turn heads over. There

should be a nice golden color starting to appear. Drizzle balsamic vinegar or

soy sauce over cut sides of heads. Cover again for 5 mins.* Remove cover and

turn heads one last time back to the cut side. Remove from grill when

fork-tender.

*At this point, head to the stove and heat up the remaining oil

in the small fry pan. When hot, add pine nuts or walnuts and toast slightly for

a minute or two. Add chopped baby bok choy leaves and salt and pepper. Stir

constantly until wilted, but still very green (2 mins+). Remove from heat and

toss in fresh herbs if desired. 

To plate up, put heads on plate and

top with leaves, nuts and a sprinkle of cheese. Add more balsamic vinegar or soy

sauce if desired. Serves 2.