{"id":15147,"date":"2014-03-20T11:36:56","date_gmt":"2014-03-20T18:36:56","guid":{"rendered":"https:\/\/shescookin.com\/?p=15147"},"modified":"2020-04-14T09:37:19","modified_gmt":"2020-04-14T16:37:19","slug":"roasted-bok-choy-eatclean","status":"publish","type":"post","link":"https:\/\/shescookin.com\/roasted-bok-choy-eatclean\/","title":{"rendered":"Roasted Bok Choy #eatclean"},"content":{"rendered":"

\"Roasted<\/a><\/p>\n

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<\/a>}<\/p>\n

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.\u00a0In fact, just like kale or Swiss chard, bok choy can be prepared a number of ways \u2014 simmered until soft and tender, roasted to brown the edges and intensify its sweetness, or raw and dressed with vinaigrette.<\/p>\n

\"Petite<\/a><\/p>\n

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 \ud83d\ude42 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<\/em> by Melissa’s Produce<\/a> or one of these methods from Williams-Sonoma<\/a> – \u00a0each showcasing the unique flavor and texture of bok choy in a different light.<\/p>\n

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!<\/p>\n

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\n\t\t\tPrint<\/a>\n\t\t<\/div>\n\t<\/div>\n\t
Roasted Bok Choy<\/div>\n\t\t
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Prep Time<\/div>\n\t\t\t
5<\/span> mins<\/span><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t
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Cook Time<\/div>\n\t\t\t\t
6<\/span> mins<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
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Total Time<\/div>\n\t\t\t\t
11<\/span> mins<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t
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\n\t\tBok 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.<\/em>\t<\/div>\n\t
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\n\t\t\tServings<\/span>: 4<\/span> servings<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\n\t\t
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Ingredients<\/div>\n\t\t\t\t
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  • \n\t\t\t\t\t\t\t\t\t\t8<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\theads baby bok choy<\/span>\n\t\t\t\t\t\t\t\t\t\ttrimmed, cut in half lengthwise<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcup<\/span>\n\t\t\t\t\t\t\t\t\t\tavocado oil<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcloves<\/span>\n\t\t\t\t\t\t\t\t\t\tgarlic<\/span>\n\t\t\t\t\t\t\t\t\t\tminced<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tteaspoon<\/span>\n\t\t\t\t\t\t\t\t\t\tfreshly grated Meyer lemon zest<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttablespoons<\/span>\n\t\t\t\t\t\t\t\t\t\tfresh lemon juice<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tteaspoons<\/span>\n\t\t\t\t\t\t\t\t\t\tchopped fresh tarragon or 1 teaspoon dried tarragon<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttablespoon<\/span>\n\t\t\t\t\t\t\t\t\t\twhite wine<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tfreshly ground pepper<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t \t<\/div>\n\t\t\t\t
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    Instructions<\/div>\n\t\t\t\t
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      Preheat oven to 450\u00b0F. 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.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ol>\n\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t<\/div>\n<\/div>\n

      Enjoy \ud83d\ude42<\/p>\n

      !! Happy Spring !!<\/span><\/strong><\/h2>\n

      \"Sending<\/a><\/p>\n