Braised Baby Bok Choy
Photo: Carolina Ayala / Contributor
Another brassica that has been making the rounds this winter at the farmer’s market is the bok choy, a Chinese cabbage with a mild peppery spinach-like flavor that is quick and easy to cook. A little more substantial than spinach yet light enough to pass off as a green, bok choy can also be eaten raw in a salad, in a stir-fry or steamed.
Trying to include more greens in my diet, my favorite way to cook is to cut them in half, sear it on the cut side to get a little bit of color, then to finish it with a bit of steam. Seasonings can vary from simple salt and olive oil, a grating of Parmesan or toasted sesame oil and ground cumin seeds, like we’ve done here and a finish of toasted sesame seeds. For a creamy finish, drizzle with plain yogurt while serving.