Anyways, as I was perusing the grocery store, wondering what kind of vegetables to buy, I saw the biggest bok choy ever. It legit took up a whole bag. Clearly I needed it. I mean, how could you not want the world's biggest bok choy? So I bought it and took it home. And then realized that I'm not entirely sure how to cook it. Luckily, Pinterest came through for me, yet again, and I was saved.
I served this with some Greek Deviled Eggs and some bread. But you should definitely serve it with another form of Asian inspired fare, because this was a little out of control random. It would go nicely in a stir fry or with some salmon. It's also really good on its own, so there's always that option.
Spicy Roasted Bok Choy - The Wheatless Kitchen
1 Large Head Bok Choy
2 Tablespoons Olive Oil
2 Teaspoons Sesame Oil
2-3 Tablespoons Soy Sauce
2 Cloves Garlic
2 Teaspoons Red Pepper Flakes
Pre-heat the oven to 400.
While the oven is heating, mix the sauce up in a bowl. Separate out the bok choy, so that you can coat it.
Load it all up on a baking sheet and coat it with the sauce. Since I had the biggest freaking bok choy ever, we actually layered it up, so make sure the yumminess was evenly distributed.
Bake for 6-7 minutes, until wilted and tender. Mine took more like 12-15 because there was so much, so after about 6-7 minutes, I took it out and tossed it a little, to make sure the sauce was distributed and that it could cook evenly.
This is a great, healthy side dish that takes approximately no time to make. Even I couldn't come up with an excuse not to make this, and goodness knows I'm good at that. Big ole dose of vitamins, with a little added spice? Absolutely :)
Also, sorry the pictures suck. It's so dark here!