Grilled Baby Bok Choy

INGREDIENTS

4 heads of baby bok choy
2 Tbsp lemon juice or orange juice
2/3 cup extra virgin olive oil
2 cloves garlic, thinly sliced (not minced)
2 Tbsp fresh herbs (such as dill or sage), finely chopped
Sea salt and pepper
1 Tbsp balsamic vinegar or tamari
Romano cheese, grated (optional)

DIRECTIONS

Slice heads of baby bok choy in half length-wise (leaves to stem). Soak in cool water for 10 minutes to perk them up and remove any grit hidden inside. While heads soak, heat olive oil in small frying pan. Add thinly sliced garlic and stir until just golden brown (about 1 minute). With a slotted spoon, remove garlic to a paper towel and take pan off heat.

Take baby bok choy out of water and gently shake/pat dry. Slice off upper dark green parts of the leaves from the lighter heads. Coarsely chop leaves and set to the side. Brush both sides of heads with garlic-infused oil. Place with cut side up and sprinkle with lemon/orange juice, salt and pepper and herbs.

Place seasoned heads on pre-heated grill with cut side down. Cover grill for 5 to 8 minutes. Remove cover and turn heads over. There should be a nice golden color starting to appear. Drizzle balsamic vinegar or tamari over cut sides of heads. Cover again for 5 minutes.

In the meantime, on the stove, heat up the remaining oil in the small fry pan. When hot, add chopped baby bok choy leaves and salt and pepper. Stir constantly until wilted, but still very green (about 2 minutes). Remove from heat and toss in fresh herbs if desired.

Remove cover on grill and turn heads one last time back to the cut side. Remove from grill when fork-tender.

To serve, put heads on plate and top with leaves and a sprinkle of cheese if using. Add more balsamic vinegar or tamari if desired.