Roasted Bok Choy with Szechuan Pepper Salt
With all the kale craze of the past few years, you might have forgotten that other leafy greens like Bok Choy not only exist, but they pack even more antioxidants and nutrients than “it” vegetable kale. I’ve got lots of Bok Choy recipes but this one is one of the easiest of all time and makes for beautiful plating. You can use any type of fancy salt you prefer as long as it’s a grainy one.
Makes 16 small halves
8 small whole bok choy
1 1/2 tablespoon sesame oil
1 1/2 tablespoon olive oil
1/2 to 3/4 teaspoon Szechuan pepper salt (substitute with fine sea salt + course ground black pepper)
Cut each bok choy in half lengthwise. Rinse thoroughly under cold water until all the sand has been cleaned out. Drain. Preheat the oven to 375 degrees.
On a baking sheet arrange the halved bok choys side by side, cut side facing up. In a small bowl, whisk together the sesame oil and olive oil. Drizzle evenly over the bok choy. Roast in the oven for 10 minutes.
Arrange the bok choy on a serving plate. Sprinkle the Szechuan pepper salt evenly over all the bok choy and serve immediately.