Easy Roasted Baby Bok Choy
Bok choy is awesome. And it's good for you! (It has plenty of of vitamin A, vitamin C, vitamin K and beta-carotene.)
The oven is the best way I know to cook it. Stir frying is also common, but I like the roasted texture much better. Like kale, the dark bok choy leaves get crispy in the oven (mmmm), and because this recipe is so simple, you can throw it into just about anything.
This easy baby bok choy goes great with these Dongbei-Style Braised Chicken Thighs and these Garlicky Roasted Shiitake Mushrooms. Or these Chinese Five-Spice Skillet Pork Chops. Or you could add it to this Paleo Kimchi-Bacon Fried Cauliflower Rice. Or you could make them into tiny charred Caesar salads. Really, the limit does not exist.
Easy Roasted Baby Bok Choy
vegan, vegetarian, whole30-approved, paleo, gluten-free | serves 3-4
Ingredients
- 2.5 lbs baby bok choy, sliced in half lengthwise
- about 2 T olive oil
- salt and pepper
Instructions
- Preheat the oven to 450 F. Grab a sheet pan (or two) and line it with foil.
- Toss the baby bok choy with olive oil, salt and pepper and place cut-side down on the pan. Don't crowd the pan too much.
- Roast for 8-10 minutes.
- Flip bok choy. Roast for another 5 minutes.
