Roasted Bok Choy #eatclean

Roasted Bok Choy, asian greens, bok choy

Bok choy ranks right up with the rest of the dark, leafy greens at the top of any super foods list. Low in calories and nutrient dense, bok choy contains a healthy dose of calcium for bone and cardiovascular health, iron for muscle and red blood cell building, and lots of Vitamins A and C. The only problem? Many of us are at a loss when it comes to cooking with this traditional Asian veggie. {Soure: 50 Best Plants on the Planet}

Whether a mature 16-inch stalk or petite “baby”, bok choy offers an appealing taste and texture and both the stem and leaves are delicious. The stems are crisp and celery-like and the flavor profile of the leaves can range from a sweet vegetal taste to having a spicy peppery edge. With all this flavor and texture, it’s a shame to relegate it to Asian food, although that is where we see it served most often. In fact, just like kale or Swiss chard, bok choy can be prepared a number of ways — simmered until soft and tender, roasted to brown the edges and intensify its sweetness, or raw and dressed with vinaigrette.

Petite Baby Bok Choy

Today’s recipe is the first in what I’m calling my Fast, Fresh & Easy collection of recipes. Created for all the dishes I cook after the sun goes down and post on Instagram :) Bok Choy roasts quickly and, napped in a bright, lemon vinaigrette, you have a dish in minutes that will disappear just as quickly. For more ideas, check out the recipes in 50 Best Plants on the Planet by Melissa’s Produce or one of these methods from Williams-Sonoma –  each showcasing the unique flavor and texture of bok choy in a different light.

Gluten free, Paleo, Low Sodium, Dairy Free, Vegan, Vegetarian, Low Fat, Low Carb – this recipe is suitable for all diets. Just remember you can still enjoy the tender, sweet greens of baby Bok Choy without the high sodium of soy sauce!

Roasted Bok Choy
Prep time
Cook time
Total time
Bok Choy roasts quickly and, napped in a bright, lemon vinaigrette, you have a beautiful and delicious dish in minutes that will disappear just as quickly.
Serves: 4 servings
  • 8 heads baby bok choy, trimmed, cut in half lengthwise
  • ¼ cup avocado oil
  • 2 cloves garlic, minced
  • 1 teaspoon freshly grated Meyer lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons chopped fresh tarragon or 1 teaspoon dried tarragon
  • 1 tablespoon white wine
  • freshly ground pepper
  1. Preheat oven to 450°F. Toss bok choy, oil, garlic and salt in a roasting pan. Roast on lowest rack, stirring twice, until wilted and tender-crisp, about 6 minutes. Whisk lemon zest and juice, tarragon, wine and pepper in a small bowl. Drizzle over the roasted bok choy and arrange in a circular pattern on a platter.

Enjoy :)

!! Happy Spring !!

Sending a Spring bouquet to friends and family back East. #moresnow

3 Responses to “Roasted Bok Choy #eatclean”

  1. Jade Asian Greens March 21 at 5:57 pm #

    This is fabulous and easy!
    We’re going to link to you from our Facebook and Twitter so our fans can see how you did this simple dish, and we invite you and your fans to follow us there for more greens ideas.

    Love your idea of Fast, Fresh & Easy! That’s the way we all want to live and eat, eh?

    –Your friendly Southern California farmers at Jade Asian Greens

  2. sippitysup March 27 at 11:37 am #

    Thanks for this. I like Bok Choy quite a lot. But I only ever think to pan fry it hot and fast with garlic. I’ll try roasting … GREG

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