Bok choy is one of our favorite ingredients in leafy salads. It is a powerhouse of nutrition, and has a signature taste and bold texture, making it the perfect ingredient for salads that are dressed in advance. I have incorporated it into a number of salads already highlighted on the blog (see Simple, Colorful and Crunchy Baby Bok Choy Salad with Apples, Peppers, Tomatoes and Craisins).
Bok Choy is a cabbage-like green that can be found in most vegetable markets and green grocers. For centuries, bok choy has been a staple of Chinese cuisine and medicine. Bok choy is a rich leafy vegetable that has stalks similar to celery and leaves that are reminiscent of Romaine lettuce. Rich in vitamins A, C and K, bok choy is an excellent sources of beta carotene, calcium, magnesium, potassium, manganese, and iron.
Until now, I have only enjoyed bok choy as a raw ingredient. Kaitlyn suggested trying bok choy as a roasted vegetable. I took Kaitlyn’s advice and roasted it with my Everything Bagel Seasoning and it was a huge hit. It will now becom epart of my permanent roasting repertoire.
1-2 heads bok choy, cleaned and cut lengthwise into large spears (see kosher notes)
Everything Bagel Seasoning
Preheat oven to 425 degrees F. Line baking sheets with parchment paper or greased foil.
Spread bok choy spears in a single layer on baking sheet(s). Lightly spray with cooking spray and sprinkle with Everything Bagel Seasoning.
Roast for 25-35 minutes, checking that bok choy is slightly brown on top, but still moist and tender inside.
Kosher laws disallow the eating of any whole insects and therefore greens like bok choy require a process of soaking and rinsing and. Kashrut authorities differ on the proper checking of these type of greens and some disallow its use altogether. This blog was not designed to be your kosher authority, so please consult your local rabbinic authority regarding using and preparing bok choy.