Based on a recommendation by commenter Sean, we took our CSA bok choy and roasted it in the oven. Our usual method of preparing bok choy is to chop it up into smaller pieces and sautee it with olive oil and garlic, but cooking it in the oven seemed much simpler and quicker. Our first step was to separate the leaves from the core, but as I attempted to do so, I found a little surprise…
I was a little freaked out but hey, this stuff really is coming straight from a farm so it should be expected. I removed Mr. Slug and carefully washed the leaves. After drying them thoroughly, I tossed them with a bit of olive oil, salt, and pepper, then laid them out on a large baking sheet.
I placed the baking sheet in the oven preheated to 450 degrees and kept it in for about 10 minutes, watching it carefully. When the edges of the leaves started to visibly crisp up, I pulled them out and seasoned the bok choy with more salt and pepper, plus a few squeezes of fresh lemon juice.
Wow the bok choy was awesome! It was cooked through but still crisp and juicy. The lemon juice added a brightness to the already fresh flavor, and it really couldn’t have been more simple to prepare. We covered the baking sheet in foil first, so clean up was a breeze – just pull off the foil and toss in the trash! It was a great side dish to our meal, and I have a feeling we’ll be cooking bok choy like this from now on.
Tags: Bok Choy