"Any style" Bok Choy

If you are like me, you have seen Bok Choy a million times in the grocery store and somehow never experimented with it. I had some pre-conceived notions about it…the biggest one being that it belongs in stir-fry style dishes, tossed in a peanut or miso style sauce. Well, I saw these babys and couldn’t pass them up. So for dinner, I made lemon caper tilapia fillets, mini caprese salads and a sauteed bok choy dish.

Since the rest of my dish was “Italian style” I tried to make an “Italian Bok Choy”…turns out you you can make an “any style” Bok Choy and get great results.

What you need:
Bok Choy (I used 4 stems, chopped)
two ears of corn (i sliced off the kernels before I cooked the corn, makes it a lot faster)
a bag of peas (get fancy if you wish but the bag of steamer peas rocks)
olive oil
handful of fresh basil, oregano, and Italian flat leaf parsley (chopped)
1/4 a lemon, (just the juice)

How to:
heat skillet to med, add olive oil and garlic till it softens
add all you veggies, herbs, and salt and pepper
let simmer till the veggies are soft or about 4 minutes

xo HD

**idea: cut it in half long ways and grill it with some olive oil, lemon and salt and pepper, would look great on a plate next to a nice steak***