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.