Grilled Bok Choy Recipe

Bok choy is a versatile green that makes a great addition to any meal. Not only is it great on its own, but it also works wonderfully in various recipes, from egg rolls to pad see ew. And, thanks to recipe developer Hayley MacLean's grilled bok choy recipe, it's never been easier to enjoy the flavor and nutrients of this vegetable. "Bok choy is full of fiber and a whole range of vitamins including A, C, K, and many of the B vitamins," MacLean explains of the undeniable health benefits.

Though bok choy leaves can be eaten raw, MacLean explains that "cooking the whole bulb brings out a whole new dimension of flavors and gives it a wonderful tender-crisp texture." There are several ways to cook the leafy green, but MacLean loves grilling it, which makes this both a simple and flavorful recipe. Not only does this method add to the flavor of the greens, it also allows you to cook them alongside anything else being grilled. "Grilling it gives it a wonderful char and smokey depth that just cant be achieved with pan cooking, and it cooks so quickly over the flame as well," she explains. If you love bok choy, you'll definitely want to give this grilled recipe a try!

This grilled bok choy recipe makes for a very quick and easy trip to the store as it requires just a few, simple ingredients. Start with the central piece to the recipe by picking up a few heads of baby bok choy. In the vegetable section you'll also want a head of garlic, though you'll only use two cloves out of it. In addition, you should pick up sesame oil and soy sauce. Finally, you'll need some red pepper flakes, salt, and pepper. Of course, you may already have some of these ingredients at home, so be sure to check your pantry before heading to the store.

Begin by turning on your grill, setting it on medium to preheat, and then lightly oil the grate. While the grill heats up, cut each baby bok choy head in half lengthwise, and clean them thoroughly. Remove any damaged leaves but make sure you leave the bulb. "You eat the full bulb of the bok choy," MacLean explains. "The large stem of the bok choy becomes tender and silky and the leaves take on a nice crisp texture that is such a wonderful combination." Additionally, she notes that "it is also easier to clean the bok choy once it is cut, as you can really get in between all of the layers."

Combine the sesame oil, soy sauce, minced garlic, and red pepper flakes in a bowl. Whisk this mixture until it forms a cohesive oil, which you will use to coat the bok choy. Once everything is well-blended, brush this oil mixture onto the baby bok choy, arrayed out on a flat surface like a cutting board or serving tray. "I like fanning my bok choy out on a cutting board before brushing on the marinade because it makes it quick to do them all at once," MacLean explains. "And then you can carry them over to the barbecue easily." Finally, finish off by seasoning with pinches of both salt and pepper. 

Place the bok choy on the preheated grill, cut side down, and close the lid. Cook for about three minutes or until grill marks start to form. The edges of the leaves should also get crispy, but make sure that they don't become burnt. Then brush with more oil, flip, and cook for another three minutes or so, until the bulb sections are softened and the leaves have a nice char. As mentioned before, another benefit is that you can cook the other components of your dinner alongside the bok choy. "A grilled teriyaki chicken breast and some steamed rice would be perfect with this bok choy," MacLean suggests.

Once everything is finished cooking, place it onto a plate and serve immediately, while still warm. This grilled bok choy is the perfect complement to nearly any meal, so get creative and enjoy this grilled rendition of the delicious, leafy green!