Vegan Food Hacks

Seared Baby Bok Choy

Seared baby bok choy

Baby bok choy is at its best in the late winter and early spring, though it’s available most of the year round. A versatile vegetable and nutritional superstar, bok choy (which can honestly be called “cute”) offers a healthy dose of Vitamins K, C, A, and is a great source of calcium.

Seared Baby Bok Choy is a super-quick way to prepare it, showing off its flavor and visual appeal. This is not so much a recipe as an idea, but what a fun idea it is. There’s so little prep involved, and no other ingredients to use, so you’re on your way to a great vegetable side dish in minutes.

baby bok choy

Use as many or as few baby bok choy as you’d like, allowing 2 to 4 halves per serving. Here’s what to do:

1  Cut each baby bok choy in half so that the widest part is exposed (leave all or most of the stem end intact, trim a little only if discolored).

2  Heat a shallow layer of olive oil in a large pan.

3  When really hot, place the bok choy halves cut side down on the skillet, cover and cook over high (but not highest) heat for 3 minutes or until nicely browned.

4  Serve hot or at room temperature with a sprinkling of salt and pepper.

Adapted from Wild About Greens by Nava Atlas; photos by Susan Voisin.

Here’s another tasty, simple bok choy recipe.

Seared baby bok choy from Wild About Greens

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