Grilled Baby Bok Choy with Miso Butter
Ingredients
6 heads of baby bok choy
3 Tbsp unsalted butter, brought to room temperature
3 Tbsp white miso paste
2 Tbsp olive oil
1 Tbsp lemon juice
Pinch of kosher salt
Freshly ground black pepper
Directions
Cut the leaves away from the bok choy’s stalks. Halve the stalks lengthwise. Rinse well and pat dry. Mix together the butter and miso with a fork until well combined. Set aside.
Set the grill to medium-high. Put the bok choy stalks in a large bowl. Using your hands, coat the bok choy with the miso butter. Arrange the bok choy, cut side down, on the grill grate. Close the lid and grill for about 5 minutes, until golden brown on the underside. Turn the bok choy with tongs, re-cover, and grill for 5 to 6 minutes more, until golden and crisp-tender.
While the stalks are cooking, stack the leaves and roll them lengthwise. Slice crosswise into thin shreds. Make a bed of shredded leaves on a platter or bowl and drizzle with the oil and lemon juice. Season with salt and ¼ tsp pepper and toss to combine.
Put the grilled bok choy on the dressed salad. Sprinkle additional pepper over bok choy and serve immediately.
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