One day I was at my local Milam’s market and I saw fresh baby bok choy. I knew that night I was making my husbands favorite chicken dish, Chicken Marbella, and I had only seen bok choy in Asian inspired dishes so I walked on by. Until, I realized I only had sweet potatoes as a side dish. I always have to have a vegetable on the plate. So, why not make Bok Choy my way? Here is how my Mediterranean style Bok Choy was born. Good thing it was delicious! Otherwise it would have been a meat and taters kind of night.
Ingredients:
3-4 tablespoons Olive Oil
4 Gloves Garlic-Pressed or finely chopped
2-3 heads baby bok choy halved and cored
1 C Cherry tomatos halved (Any color)
1/2 C Feta Cheese
Freshly Ground Black Pepper
Directions:
Soak bok choy in cold water for 10 minutes to remove any dirt.Shake dry, halve and cut out core.
Heat oil in pan over medium heat. Add pressed or finely chopped garlic until it starts to brown. Be carful it doesn’t burn.
While the garlic cooks pull apart the bok choy to make leaves only. Add to the pan and mix. Let cook 3-4 minutes or until tender. Cover these bad boys in garlicy goodness.
Add to plate top with feta, tomatoes and fresh cracked pepper. Serve right away with your favorite protein!
Love and Yumminess,
Taylor