Easy Bok Choy

Looking for a fresh side dish to perk up weeknight dinners? Meet bok choy. Crunchy stems topped with tender leaves are seared, then steamed with garlic, ginger, and soy for a dish of light and flavorful greens that’s as satisfying to eat as it is quick to cook. Here's everything you need to know to make the best-ever bok choy:

How to clean:
Bok choy can carry a lot of dirt between its leaves, so it’s important to clean thoroughly before cooking. We recommend cutting the bok choy into quarters lengthwise before washing, since this will make it a lot easier to clean. You can add all the pieces to a large bowl full of water and swish to dislodge any dirt, or you can run each piece individually under cold running water, but whichever washing method you choose, it’s key to drain and dry the bok choy before it hits the hot pan. A salad spinner is the fastest, most efficient way to do this if you've got one.

How to sear:
Don’t be tempted to sear the bok choy in one batch rather than two. If the bok choy is packed too tightly in the pan, the moisture evaporating off it will be trapped, and it will end up steaming instead of browning. You’ll be steaming it later on to finish off the cooking, but at this stage, you really want the browning to add all those great caramelized flavors to the bok choy. Don’t try to shortcut this step.

Storage:
This bok choy is best served fresh out of the pan, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days.

Did you try making this? Let us know how it went in the comments!