Baby bok choy is fairly easy to find in today’s grocery stores. Two – three bunches serves four.
Ingredients & prep:
2-3 bunches bok choy, cut off bottom of the bulb just far enough up so the individual stalks separate
extra virgin olive oil
1/2 tsp kosher salt
1 med to large shallot, finely diced (substitute 2 cloves minced garlic)
1/2 fresh lemon
optional to add some spice, 1/2 tsp red pepper flakes
Par-boil (the partial boiling or steaming of food in order to later finish cooking it) the bok choy for about 4 minutes on the stove or in the microwave in covered dish with a little water.
With bok choy slightly tender, cut into thick strips, about 1 inch across.
Heat a few TBS olive oil in a saute pan on medium.
Add finely diced shallots (or garlic) and saute for a 1 to 2 minutes (do not brown). Sprinkle 1/2 tsp kosher salt.
Add bok choy strips to pan and toss around, saute for 2 to 3 minutes.
Optional: sprinkle red pepper flakes and toss with bok choy.
Turn off heat and squeeze 1/2 lemon over pan in saute.Sprinkle a little kosher salt, serve and enjoy!
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