Scraping the Skillet

Did you know that Bok Choi, or Chinese Cabbage, has been cultivated in China for over 6 thousand years? Not only is it a VERY old school vegetable, it is rich in vitamin C and, as a member of the Brassica family (like broccoli), is a good source of folate.

Bok Choi is often found stir-fried with other veggies and served over rice. Or as the main ingredient in Kimchi. Here I’ve prepared it in a totally different manner. The seasonings are Mediterranean rather than Asian and the cooking method is part broiling, part sautéing. This dish comes together quickly for a satisfying weeknight side (or, if you are me, a meal).

Ingredients:

• 5 heads of baby bok choi
• 1/4 c extra virgin olive oil
• 3 cloves of garlic, sliced thinly (not minced)
• 1 T fresh rosemary, diced finely
• 1 T fresh sage, diced finely
• 1/2 t red pepper flakes
• 1 T balsalmic vinegar
• 1 T fresh lemon juice
• Salt and pepper
• 1/4 c pine nuts
• grated Asiago cheese, for garnish

Slice the heads of baby bok choy in half lengthwise. Soak in cold water for 10 minutes to remove any dirt hidden inside the heads. To really get at any hidden grit, it helps if you swish them around in the water a bit. I just filled up the sink and set them in there to soak, though a large bowl would work too.

While your bok choi is soaking, heat your olive oil in a medium skillet. Add the thinly sliced garlic and stir until it just starts to turn a golden brown (about 1 minute). Remove the garlic slices. Now you have speedy garlic infused olive oil!

Combine your rosemary, sage and red pepper flakes in a small bowl and set aside.

Take the baby bok choi oyt of the water and gently shake or pat dry. Slice off the upper dark green leaves, leaving the bulbs intact.

Brush the cut side of the bulbs with garlic-infused olive oil and sprinkle with 1/2 of your herb mixture. placed your seasoned bulbs face down on a pan and brush the back side with olive oil as well. Broil heads for 8 minutes. Remove them from the oven, flip them over and drizzle the cut sides with balsalmic vinegar. Return them to the broiler for another 5 minutes.

While the heads broil for the last 5 minutes, head back over to the stove and heat up the remaining oil in your skillet. Add the rest of the herb mixture, baby bok choi leaves and salt and pepper to the pan. Sauté, stirring constantly until the leaves just barely begin to wilt, about 2 minutes. The leaves should still be very green. I usually pull them before I think they are done and by the time I get them out of the pan they are cooked perfectly. Set the leaves on aside.

Toast your pine nuts in the pan for a minute or two. They should just barely be browned.

To plate, put the heads on a plate and top with the leaves. Finish with a sprinkle of fresh lemon juice, toasted pine nuts and freshly grated Asiago.