I will admit that just a few years ago I had no clue what Bok Choy was, how to cook it (did I even want to cook it) & how it would taste.
Through the years I have experimented with Bok Choy to see what we like & what we don't like. My old stand by recipe of course is to roast the Bok Choy.
It doesn't take many ingredients. I just use Kosher salt, Olive oil & Pepper.
Spread the Bok Choy that you have tossed with salt, olive oil & pepper in a single layer on a baking sheet.
Roast at 400 degrees until leaves are crispy & begin to blacken.
Bok Choy courtesy of Correll Farms
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