Monday, July 9, 2012

Grilled Baby Bok Choy

It's Monday, and I'm up bright and early to blog.

Many exciting developments are coming soon, including a Twitter Party that I'm hosting for Meatless Monday (details to follow) and an article that I'm writing for Whole Life Times, inspired by my blog post: My Glamorous Hollywood Career... And Why I Gave It Up.

Today I wanted a share a simple, delicious, healthy summer recipe for Grilled Baby Bok Choy

This is one of my favorite vegetables in the world. Bok Choy—also known as white cabbage or Chinese cabbage—comes from the same family as broccoli and brussels sprouts, and has many of the same health benefits

For this recipe, I simply halve the bok choy (if the bok choy is bigger, you can quarter them), brush them with olive oil and season with salt and pepper. 

Then I lightly grill them on each side. If you're grilling, this is a great easy vegetable to throw on. It can also be made indoors (as I did last night in my Le Crueset grill pans).

Grilled Baby Bok Choy

Serves 4 people
Cooking time: less than 10 minutes
Vegan; gluten-free


about 12 heads of baby bok choy
2 tablespoons extra virgin olive oil
salt and freshly ground pepper


1. Heat grill or grill pan.

2. Halve the baby bok choy (or quarter if they are on the larger side). Brush them with the olive oil and season generously with salt and pepper.

3. Quickly grill the bok choy over medium to low heat for about two to three minutes (depending o size) on each side. Enjoy!

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