Simplest Bok Choy, Buttered and Cheese-Dusted

Name: Simplest Bok Choy, Buttered and Cheese-Dusted
Yield: Serves 4
Ingredients: 4 to 6 “baby” Shanghai or Canton bok choy or 8 to 10 bok choy hearts (to equal 1¼ to 1½ pounds); 1 tablespoon kosher salt; ½ tablespoon corn, grapeseed, or safflower oil; ½ tablespoon corn, grapeseed, or safflower oil; ½ tablespoon corn, grapeseed, or safflower oil; 1 tablespoon butter; ½ cup grated Gruyère or Comté cheese; ½ cup grated Gruyère or Comté cheese; 4 to 6 “baby” Shanghai or Canton bok choy or 8 to 10 bok choy hearts (to equal 1¼ to 1½ pounds); 4 to 6 “baby” Shanghai or Canton bok choy or 8 to 10 bok choy hearts (to equal 1¼ to 1½ pounds)

Preparation info

Serves
4

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

A brief simmer in water to which oil and/or butter has been added transforms bok choy. Choose vase-shaped Shanghai type or small, pearly-stemmed Canton, or the heart (sum) of either. Select heads of equal size so they cook evenly. For variety, toss with minced fresh dill and chives instead of cheese.

Ingredients

4 to 6 “baby” Shanghai or Canton bok choy or 8 to 10 bok choy hearts (to equal 1¼ to 1½ pounds)

Side dish
Gluten-free
Vegetarian

Method

If individual bok choy weighs 4 ounces or more, halve lengthwise; if smaller, leave whole and cut a deep slit in the base. With leaf tips down, plunge into water, dunking energetically to reach sandy depths. Repeat until bases of stalks are clean.
Arrange bok choy in very wide deep skillet. Add water to just cover. Add salt and oil. Cover and bring to a boil. W