Bok Choy! It’s not just for stir fries and Asian dishes!

Bok Choy is a brassica and is related to broccoli, cabbage, kale and Brussels sprouts so when life gives me Bok Choy and I don’t want a stir fry, I cook Bok Choy like broccoli or kale or, prepare it raw like cabbage in a slaw.

Probably everyone has prepared kale or Brussels sprouts by heating olive oil in a pan, add garlic, salt and pepper-add vegetables and sauté until done to your liking-squirt some lemon on it and you’re done. Super happy right?

Let’s cook our Bok Choy like that, sort of channeling sauteed lemon garlic broccoli, (except I didn’t have any garlic how do I not have garlic? :-/ I used a shallot).

I wanted my Bok Choy to be reminiscent of  broccoli so I left the stalks long and chopped the shallot like I would garlic.

Heat a pan to medium high add some olive oil and the shallot (or garlic).

Then I added the Bok Choy and some salt and pepper. It looks like a lot but it cooks down.

Let that sear for 3 or 4 minutes, don’t mess with them, then turn them with some tongs.

Let them sear on that side for another 3 or 4 minutes (don’t fuss with them) and turn again until they are done to your liking. If some of the pieces get done before the others move them to a plate until the rest are done.

When they are all cooked through plate them and give them a squeeze of lemon and little more salt and pepper and voila. Lovely side dish.

The different textures of the stalk and the leaf of the Bok Choy are really nicely contrasted in this method of cooking. It really is very reminiscent of broccoli  prepared this way.

One of the challenges of being a CSA member is thinking outside the box with your weekly bounty, when you do, the reward is the joy and satisfaction of a simple delightful satisfying dish.

Have a great week.

Mo