A delicious, showy side dish.
Slice baby bok choy in half lengthwise. Soak in cool water for 10 minutes. While heads soakk heat olive oil and saute sliced garlic until just golden brown (about 1 minute). With a slotted spoon, remove garlic to a paper towel and take pan off heat.
Remove bok choy from water and pat dry. Slice off upper dark green parts, leaving stalks in tact. Coarsely chop leaves and set aside. Brush both sides of heads with garlic infused oil. Place with cut side up and sprinkle with oj, salt, pepper, and herb.
Place seasoned heads on preheated grill with cut side up. Grill covered for 5 to 8 minutes, until golden color starts to appear. Turn and drizzle with soy sauce before grilling for 5 more minutes. Turn again and cook until fork tender.
Keeping grilled heads warm, use remaining oil to toast walnuts (or pine nuts). Then add chopped leaves and salt and pepper. Saute until wilted but still very green ( about 2 minutes).
To plate, arrange grilled heads on platter and top with leaves, nuts and grated cheese.
To shorten the recipe, try making a vinegrette of some of the oil, orange juice and soy sauce and toss with heads before grilling.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1208g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 74 (35%)|
|Amt Per Serving||% DV|
|Total Fat 8.3g||11 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 0mg||0 %|
|Sodium 26311.5mg||907 %|
|Potassium 2866.3mg||75 %|
|Total Carbohydrate 26.4g||8 %|
|Dietary Fiber 11.3g||45 %|
|Sugars, other 15.1g|
|Protein 17.5g||25 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 209
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