Baby Bok Choy With Butter and Garlic



For many years, my proclivity for olive oil kept me away from butter. I used a little butter on pancakes and toast, but when it came to cooking, I skewed toward the good fat.

But lately, as I look for ways to liven up vegetables, butter has become my new best friend. The good news: A little butter goes a long way. The better news: When veggies taste good, you eat more of them.

My current favorite veggie is baby bok choy, a staple at Asian markets that is also available at local farmers markets. During my stir-fry phase, I chopped up bok choy and tossed it in the pan to compete with everything else. These days, I prefer bok choy solo, steamed whole so I can admire its adorable shape.

Also, bok choy packs a serious nutritional punch (one more reason not to worry about the butter). Thanks to its plump stems and dark green leaves, bok choy has more beta-carotene, calcium, Vitamin A, and Vitamin C than any other cabbage.

Here’s my recipe, and it couldn’t be any easier. The measurements are best guesses, so adjust to suit your tastes. One final note: Be sure to wash bok choy thoroughly. I use a large salad spinner and soak and rinse the vegetables several times, as dirt likes to hang out at the roots.


6 baby bok choy
2 tablespoons of butter
1 teaspoon minced garlic
Kosher salt
One-quarter cup of chicken (or vegetable) broth.
Juice from one lemon

Wash bok choy and set aside.
Melt butter, add garlic and kosher salt, and sauté a minute or two.
Add chicken broth and cook a little more.
Add book choy, braise, cover, and cook until tender, about six to eight minutes.
Before serving, season with lemon juice.

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Memphis Stew

Growing, Cooking, and Eating Mid-South Food

About This Blog

Memphis Stew is a food blog that celebrates our city’s community table and the people who grow, cook, and eat Memphis food. It is edited by Pamela Denney, food editor of Memphis magazine, who sees food as a delicious way to build families, friendships, and a more healthy and sustainable future.

To contact Pamela, email her at pam@memphismagazine.com.

To contact Hannah Bailey, email her at bailey@memphismagazine.com.

 

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