Cast Iron Bok Choy, with Radish Top Chimichurri​

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Serves as a side dish for 4!

 

Ingredients:

• 3 heads of Bok Choy, slice in half long ways

• 2 Tablespoons of good olive oil

• Zest & juice of half a lemon 

• 3 Tablespoons of your homemade radish top chimichurri butter, cold. (Find this recipe on the recipe homepage)

• Pinch of your favorite sea salt, I use Maldon!

 

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Heat a nice big cast iron pan to medium high.  Pour in your olive oil, let it get warm-do not let it smoke!  Add your slice bok choy, flat side down.  There should be a little sizzle when you place your choy in the pan!  Let your Bok Choy pan roast until golden brown, even a touch longer to a deep brown, color is flavor! 

 

Once your Bok Choy has taken on some color, toss in your cold chimichurri butter, lemon, and lemon zest. Flip it over so the color side is facing up.  With a large spoon, baste a few times, coating the bok choy with the yummy butter. 

 

Remove from the pan and season with your pinch of sea salt.  Enjoy!