Braised Bok Choy

Bok choy (or “white vegetable” in Cantonese) is an unusual green because it has about equal parts leafy greens to hearty stalks (most greens are all leaf & no stem).  And because it has a goodly amount of thick stems means that it is ideal for braising.  Adding a bit of butter to the braising liquid makes for an uber flavorful sauce which can be spooned over rice & any protein you might want to serve with it.  Give this Braised Bok Choy recipe a try & enjoy!

Serves 4

Ingredients

  • 1 head of bok choy (roughly 1-1/2 lbs)
  • 3 T unsalted butter
  • 1 garlic clove, sliced thin
  • 1/2 c water
  • 1 t lemon juice
  • Salt & Pepper
  • 1 T dill, chives and/or parsley, chopped & divided

Cut off bottom 1/2″ of bok choy base & discard.  Rinse bok choy well.  Cut leafy green portions away from white stalks.  Cut stalks crosswise at 45-deg angle into 1″ thick slices.  Stack greens & cut into 1″ pieces.  Keep stalks & greens separate.

Melt butter in 12″ skillet over med-high heat.  Add garlic & cook for 30 sec.  Add bok choy stems, water, lemon juice & salt & bring to simmer.  Cover & simmer for 8 min.

Uncover & continue to cook at a simmer, stirring occasionally, until bok choy is lightly glazed & tender when pierced with tip of knife & pan is almost dry, 5-8 min.

Add bok choy greens & cook, stirring frequently, until wilted but still bright green, 2-3 min.  Off heat stir in half of dill & pepper.  Season with salt to taste.  Sprinkle with remaining dill & serve.

Recipe adapted from Cooks Illustrated.

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