This is a wonderful side dish for an evening of grilling. It’s easy, quick and different. When you’re tired of roasted corn and all of your other tried and true grilled veggies and want a change of pace, give this a try. It’s guaranteed to please.
One of the things we generally forget about when grilling is the vegetable. Now, most people have grilled veggies like corn, onions and portobello mushrooms. Some of the more daring have tried grilling eggplant, yellow squash, and zucchini. But how many of you have tried grilling greens? No, I don’t mean pouring a box of loose greens/salad on the grill.
Grilling greens sounds a little odd doesn’t it. Yet, when you think about it, why not grill greens? Grilling adds that touch of char, that added depth of dimension to your dish. We love it with different proteins and certain veggies; so, why not greens? Yes, they get somewhat limp but not completely so. Yes, you get a little char on the leaves. You also get wonderful depth of flavor and character from grilling greens. Not all greens, however, a good for grilling. I prefer greens that have a core as they are easier to turn and hold up better to the flame, i.e. various lettuces, cabbages and bok choy. Yes, I really said bok choy. Although it is commonly associated with Chinese food, there is so much more to bok choy than chinese food. It’s low in calories with 3.5 oz containing only 15 calories. It’s good source of fiber, is a high source of vitamins A, C & K, and is loaded with anti-oxidants. More importantly, it is flavorful and adds texture to your meal.
We really like bok choy (especially the smaller varieties) and use it pretty regularly in our diet. It has a nice watery sweetness to it. It is similar to celery but not stringy. It’s leaves are more like romaine lettuce. It can be used in stir fries, stews, soups or served as a side vegetable. It also can be grilled and served as the perfect accompaniment to Grilled Spicy Chicken Whatchamacallit. You will be amazed at how flavorful this side dish is. Give it a try next time you’re grillin’ on a sun filled, lazy afternoon. You will be glad you did.
- 1.5 lb Baby Bok Choy
- 4 Tbsp olive oil
- 4 tsp fish sauce
- 1 tsp honey
- 1/2 tsp fresh ground black pepper
- 1/2 tsp chili powder
- 2 Tbsp lime juice
- 2 shallots, peeled and diced
- 2 Tbsp sesame seeds, toasted
Combine olive oil,
Whisk to combine well and incorporate.
Place bok choy in a large bowl and pour mixture over the top.
toss bok choy to evenly coat in sauce
When coated, place on a preheated grill on medium-low heat.
Heat the bok choy until you see the greens begin to brown and char just a touch and turn them, roughly 3 – 4 minutes.
Cook an additional 3 – 4 minutes until done and remove from the grill
Place bok choy back in bowl with sauce and toss to coat.
Sprinkle with toasted sesame seeds, serve with meal & enjoy!