I love using seasonal produce whenever I can because they are abundant, inexpensive and taste so darn fresh. Green onions (a.k.a. scallions/spring onions - which have no bulb end,) and Bok Choy - also known as Chinese white cabbage, are sweet and succulent - you can use the whole plant here, not just the green parts unlike other veggies that some recipes tell you to discard.
My recipe for Grilled Baby Bok Choy with Green Onions are a great combination to add as a side dish to most recipes. If you're looking for a green and healthy side instead of your regular veggies of choice, this is a great alternative and looks lovely on the plate.
The slender, tender little green onion shoots along with the plump baby bok choy are available all year round. You can add them to salads, soups and stews - or even eaten alone drizzled with a little olive oil. They are delicious, served in a large bowl at a party or as a wonderful side dish to almost any meal.
Green Onions are high in fiber and protein and Bok Choy contains healthy amounts of vitamins C, K, Calcium and Iron and is a very low calorie, low-carb veggie for those on a restricted or who are on a calorie controlled diet. Make the most of your veggies by simply adding them to anything you make.
10 heads baby bok choy
2 bunches of Green Onions
1 tbsp. olive oil
1 tsp. kosher salt
œ tsp. ground black pepper
1. Start by cutting a sliver off of the root end of each baby bok choy, then slice each down the middle and set aside. Next, do the same with the green onions, trimming off any visible roots and pulling off any disheveled or wilted looking leaves.
2. Place the bok choy halves and whole green onions into a large bowl and toss with the olive oil, salt and pepper. Preheat and indoor or outdoor grill on medium high for 5 minutes. Place the bok choy halves cut side down on the grill and cook for approximately 2 - 3 minutes or until you see grill marks. Then, flip them over and cook for 1 - 2 minutes more.
3. Scatter the green onions on the grate if you are using an outdoor grill (that is so that they do not fall INTO the bottom,) and cook until they turn a bright color and you see little browning, approximate 1 - 2 minutes tops!
Slice, chop or do whatever you wish to these wonderful veggies for your recipes. One thing is for sure, no matter what you put them into or serve them on the side with most things is, they are an easy recipe and no-fuss way to add excellent nutrition into your meals. Enjoy!