Grilled Baby Bok Choy with Miso Butter
YIELD 4
INGREDIENTS:
• 1 1/2 pounds baby bok choy (about 6 heads) or Shanghai bok choy
• 3 tablespoons unsalted butter, room temperature
• 3 tablespoons white or yellow miso paste
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• Pinch of kosher salt
• Freshly ground black pepper
INSTRUCTIONS:
1. Cut leaves away from bok choy stalks. Halve stalks lengthwise. Rinse leaves and stalks well; then pat dry to remove excess water. In a small bowl, mix together butter and miso with a fork until well combined. Set aside.
2. Prepare a medium-hot fire in a charcoal or gas grill. Put bok choy stalks in a large bowl. Using your hands (or a fork), coat bok choy with miso butter. Arrange bok choy, cut side down, on grill grate. (If you have a grill screen, set it on top of the grate before adding the bok choy, to keep the stalks from falling through the gaps.) Close lid and grill for about 5 minutes, until golden brown on the underside. Turn bok choy with tongs, re-cover, and grill for 5–6 minutes more, until golden and crisp-tender.
3. While the stalks are cooking, stack leaves and roll up lengthwise into a cigar shape. Slice crosswise into thin shreds. Make a bed of the shredded leaves on a serving platter. Drizzle leaves with the oil and lemon juice, sprinkle with salt and 1/4 teaspoon pepper, and toss to combine.
4. Put grilled bok choy on dressed salad to wilt leaves; sprinkle with additional salt and pepper. Serve immediately.
RECIPE COURTESY OF DELICIOUS LIVING
