Grilled Bok Choy

Bok choy is a Chinese cabbage and a delicious cruciferous vegetable.

If you’ve ever participated in one of our programs, you know the importance of including and incorporating lots of cruciferous vegetables in our daily lives.

The fun/tricky part is creating ways to keep things interesting with all of these vegetables we’re eating!

Bok Choy is tender, sweet, and stands up well to heat — making it an EXCELLENT choice for grilling.

It was on sale at my local grocer last week, so I grabbed a bunch (since I focus our meals around the sales) and decided to prepare it on the grill for a family cookout.

I love to keep the heat outside and use our grill whenever possible throughout the hot summer months, so it was AWESOME to just throw the entire meal including veggies on the grill!

Everyone REALLY enjoyed this grilled bok choy since it has a very mild buttery flavor inside and the outer layer was perfectly crisp and salty.

Absolute perfection served with coconut aminos (soy sauce type flavor but slightly less salty) and freshly toasted sesame seeds.

I’ll definitely be making this more often!

I served our grilled bok choy with salmon that was grilled on wooden planks like this:

Try these grilled vegetables this summer too!

Did you know?

Sesame seeds contain an array of healthy nutrients including essential fatty acids and amino acids.

A good source of protein and key minerals, they are a great addition to any diet (as long as you’re not allergic!).

I recommend finding raw sesame seeds and toasting them yourself at home.

It’s easy and gives you the best-tasting toasted sesame seeds.

Toast in a skillet:
Set a small skillet on your stovetop over medium heat.

When the skillet is hot, add your sesame seeds.

After 30 seconds, swirl the sesame seeds with a wooden spoon so that they brown evenly for about 3 minutes.

Lower your heat if you see smoke or the seeds are browning too much. Allow to cool. Enjoy!

4 servings

Ingredients:

• 2 medium heads Bok Choy, cut in half lengthwise

• avocado oil to lightly brush

• sea salt and ground black pepper, to taste

• 1/4 cup coconut aminos, tamari, Braggs liquid aminos, or low-sodium soy sauce

• 1 Tbsp toasted sesame seeds

Instructions:

Slice your Bok Choy in half lengthwise and rinse well.

Pat dry with paper towels or allow to air dry.

Spritz or brush lightly with avocado oil and season very lightly with sea salt and pepper.

Preheat an outdoor grill or a grill pan to medium-high.

Grill the bok choy, cut side down, for 2-4 minutes per side, or until nicely charred and tender-crisp.

Serve with coconut aminos and a sprinkle of sesame seeds.
Enjoy while hot!
Rachel

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