This creamy asparagus soup is guilt-free.We add regular green cabbage to our cabbage soup with ham, but bok choy would be excellent. Here’s another way to cook bok choy: Add it to soups.Here’s how we roast garlic as well as lots of ways to use it. Here’s another idea, try swapping fresh garlic for roasted garlic! Roasted garlic is one of the best things you can make in your oven. I’ve also spooned canned albacore tuna on top and drizzled everything with a little more olive oil and loved it. The whole dish comes together in under 10 minutes and it’s great as a bed for this baked salmon or served as a light side with roasted chicken. Serve with lemon juice and a little olive oil drizzled on top. Flip then cook until the green leaves have wilted and the white bottoms are beginning to soften, but still have some crunch. Sprinkle with about 1/4 teaspoon of salt then cook, without stirring, until the bottom is starting to turn brown. The cold skillet prevents over-browning the garlic.Ĭook the bok choy in one layer in the skillet. Pat dry.Ĭombine oil, garlic, and red pepper flakes in a cold skillet, and then place over medium heat. Trim the ends then slice each bok choy in half lengthwise. Place the bok choy into a colander and rinse with cool water, rubbing any grit or dirt from between the leaves. Remove any discolored outer stalks of the bok choy and discard them (or save for stock later). That mistake has quickly turned into one of our favorite ways to cook bok choy! Here are the easy steps: How We Cook Bok Choy, Step-By-Step So that’s why we are sharing it with you. Thinking that I’d ruined it, we had a taste.Īfter a generous squeeze of lemon and a tiny drizzle of olive oil, we realized it was one of our favorite veggie dishes we’ve made in a while. The garlic in the pan was also toasted pretty dark. This left the underside of the bok choy browned and caramelized. Instead, I became distracted and realized that I had left it in the skillet, without moving it for a couple of minutes. I threw bok choy into the skillet intending to toss and flip it often so that it cooked slightly, but didn’t brown. This recipe was actually the result of a mistake - I was throwing together a quick lunch while using up as much of what was left in the fridge as I could. It tastes mild and we absolutely love it - especially when we quickly stir-fry or saut é it. The leaves wilt a little and the white bottoms stay light and crisp. It’s light, crisp, and crunchy on the bottom and has dark green leaves on top. It’s in the same family of veggies as broccoli, cabbage, and cauliflower. More recently, we have been noticing bok choy show up in our local grocery store. If you are wondering what bok choy is, let’s get that out of the way first. Related: We love this sautéed cabbage recipe.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |