Baby bok choy is one of many Asian greens available here year round. In our farmer’s market a bouquet sized bunch of it is just $1. If you live on the mainland, you may have to wait for Spring to get fresh local bok choy, but it does grow everywhere in temperate months. It is also very easy to grow in the garden.

  After you have soaked the bok choy in water and drained it, all you do is cut each baby bok choy in half and trim the thin upper leaves a little. Then drizzle with a simple lemon vinaigrette (1/4 cup of lemon juice, ½ cup of olive oil, a tablespoon of Dijon mustard, a pinch of salt and two tablespoons of agave syrup) and allow the bok choy to rest in the marinade. I also had some golden beets that I had roasted and I sliced them thickly and placed them in the marinade too.

 

Heat a grill on high and once it is good and hot, turn down to medium. Place the baby bok choy on the grill, being careful of flare ups because of the marinade. I keep a water bottle handy. It only takes about 2-3 minutes on each side, just till you see some grill marks, you want the greens with just a little crunch. Sprinkle with a little salt and pepper to taste.

 

You can also use a more Asian marinade instead, but I like the freshness lemon adds to the dish. You could also use other baby Asian greens such as baby Tat Soy.