That’s right, I’m still grilling. Okay, fine, so I made this on my cast iron grill pan. But it still turned out awesome. It required more cooking time than the outdoor grill and set off my smoke detector more than once. I used all the ingredients from the original recipe but changed the quantities a lot. It’s also the type of recipe that you really don’t have to measure. Just wing it.
So the original recipe called for either soy sauce or balsamic vinegar. I think that means two completely different recipes! I never tried it with soy sauce, but I imagine it would be a totally different dish. I mean, soy sauce and balsamic vinegar just taste so different! They both sound good, but I just really like balsamic, so I choose to make this recipe with it. Maybe one day I’ll try the soy sauce.
This dish easily served two as a side dish. Make it alongside some grilled salmon or chicken for a great healthy meal. Mmmm, fresh bok choy is just so good!
Grilled Baby Bok Choy, adapted from here:
- 3 heads baby bok choy (though you can easily use 4 or more)
- Juice of half a lemon
- 1/3 cup extra virgin olive oil
- 2 cloves garlic, smashed
- 1 tablespoon chopped parsley
- Salt and Pepper
- 1 tablespoon balsamic vinegar
- A handful of chopped walnuts
1. Preheat your grill pan over medium heat.
2. Soak the bok choy in cold water for ten minutes, making sure to get all the grit out. Rinse and spin dry (or pat dry with a towel).
3. While heads are soaking, heat oil over medium in a small frying pan and add the garlic, watching closely. Remove garlic when it begins to turn brown. Take pan off heat.
4. Cut off top leaves from the bok choy and set aside.
5. Cut the heads of the bok choy in half lengthwise.
6. Brush both sides of the bok choy with the garlic-infused olive oil. Sprinkle with lemon juice, salt, and pepper.
7. Raise the heat on the grill pan to high.
8. Place bok choy cut side down on the grill and cook for 10 minutes, until golden brown.
9. Turn heads over and drizzle with balsamic vinegar. Cook for another 10 minutes.
10. Turn heads over one more time, cooking for another 5-10 minutes, until heads are fork tender.
11. Remember those tops of leaves you set aside? Chop them coarsely and add to the saute pan (with that oil – you won’t use all of it) and the walnuts. Cook for 2 minutes, until the leaves are wilted and the walnuts are toasted. Add the parsley.
12. Plate up the bok choy and sprinkle with the leaves/walnuts. Serve warm. Yum!