Roasted Bok Choy #eatclean

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.

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

 

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Prep time

5 mins

Cook time

6 mins

Total time

11 mins

 

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

Ingredients

• 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

Instructions

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.

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Enjoy 🙂

!! Happy Spring !!