Saturday, December 18, 2010

Roasted Bok Choy

Have I mentioned that just about any plant tastes better roasted? I put this notion to the test a few nights ago with a big head of bok choy from our CSA box, and was delightfully surprised at how well it turned out.

Olive oil
1-2 heads of bok choy

Preheat oven to 375 degrees. Slice the bottom inch off each head of bok choy, separate the leaves, and rinse carefully. Dry well, slice crosswise a couple times if desired, and toss on a baking sheet that you've lightly drizzled with olive oil. Toss the greens to coat lightly with the oil, then stick in the oven.

Roast for 8 minutes, turn the leaves, and roast for 6-8 minutes more or until stems are tender and tops of the leaves are just starting to turn a little crispy. Sprinkle with salt, and serve hot.

Serves 2-3.

Variation: Half bok choy and half dino kale works well, too -- cut both crosswise a few times first, and reduce the cooking time by a couple of minutes.

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