This summer, I'm really trying to take advantage of the gorgeous abundance of fruits and vegetables available. Some vegetables can be a bit intimidating when you see them at the grocery or farmers market, but there are really no excuses. Everyone can cook fresh ingredients properly and easily, I promise!
Baby bok choy is a great place to branch out. It seems exotic and something you'd only get at a swanky restaurant, but it's readily available in most groceries. What I love most about baby bok choy is how quick it is to throw together. I've always simply sauteed it for a couple minutes with olive oil and garlic and served immediately. But I've discovered how beautifully and quickly it grills up!
Grilling makes everything taste of summer. I'd like to grill outdoors more, but most often I just pull out the grill pan indoors. I love how the warm, charred flavor permeates the entire space. But enough gushing about aromas. Here's the recipe!
Grilled Baby Bok Choy
- 2 bunches of baby bok choy
- olive oil
- kosher salt [or sea salt] and fresh ground pepper
- fresh chives, roughly chopped [optional]
- 1/2 lemon, juiced
Prep the baby bok choy by soaking them in a large bowl of water and drying in the salad spinner [or take a clean, lint free towel, wrap up the bok choy and shake it around a fair bit until they're dry]. Cut off the very ends of each clump of bok choy and then half lengthwise. Heat your grill pan on medium-medium high. You can brush a bit of olive oil directly onto the pan, or use a spray oil. Brush the flat side with olive oil, sprinkle with salt and pepper and lay on the grill. Grill for 3-4 minutes. Brush the top side with olive oil and season with salt and pepper. Flip over and grill for another 3-4 minutes. Remove from pan and squeeze lemon juice on top and scatter the chives. Best served immediately!
Baby bok choy is really perfect served alongside any seafood [I LOVE it with salmon or a light white fish like tilapia or sole]. It's also delicious chopped up and served in a salad with your favorite vinaigrette, lots of cherry tomatoes, sliced avocado and feta cheese. Yum!