In the cruciferous vegetable race, baby bok choy is quickly becoming one of my favorite options. Its light taste and nutrient density make it a healthy and versatile vegetable option. It’s easy to use raw and stands up to cooking and grilling as well, which gives you the option to use it as a salad addition or a side dish.

 

bok choy, greens, vegetables, grilling, recipes

 

Grilling or giving it a light sauté in a cast iron pan are my preferred methods of preparation, since they allow the baby bok choy to maintain its crunch. It’s still the season for grilling, so I’m basting these little baby bok choy bits of goodness with miso butter and popping them on the grill. Grilling also allows for a slight char on the bok choy, which enhances the smoky, earthy flavor of the miso.

 

About Miso

Breaking Muscle Shop

Miso is a fermented paste made from soybeans that has a number of beneficial effects on the body, such as providing antioxidants and strengthening the immune system via beneficial probiotics. Most traditionally, miso is used in the making of miso soup and tastes great in place of salt in a veggie recipe such as this.

 

"Grilling also allows for a slight char on the bok choy, which enhances the smoky, earthy flavor of the miso."

Miso also provides a good balance of electrolyte salts, which means it’s a perfect addition to your post-workout meal. Look for organic and unpasteurized miso paste to ensure you get the maximum health benefit.

 

Miso Buttered Baby Bok Choy

 

Prep time: 5 min

Cook time: 8 minutes

 

Ingredients:

  • 4-5 heads baby bok choy, split lengthwise
  • 3 Tablespoons butter
  • 1 Tablespoon miso paste
  • Fresh ground black pepper to taste

 

Method:

  1. Soften butter and stir in miso paste until smooth and thoroughly combined.
  2. With a basting brush, brush the miso butter onto both sides of each piece of baby bok choy and sprinkle with pepper.
  3. Grill baby bok choy on medium low heat directly on grill grates for about 6-8 minutes, turning once.
  4. Serve hot off the grill for best taste.

 

Pair It With:

 

Photos courtesy of Kari Lund.

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