Description
A delicious and savory dish featuring caramelized garlic bok choy topped with feta cheese, walnuts, and a drizzle of hot honey.
Ingredients
- 4 heads baby bok choy — about 450 g
- 4 cloves garlic, finely minced
- 2 tablespoons (30 ml) olive oil
- ½ teaspoon (3 g) salt
- ¼ teaspoon (1 g) black pepper
- ½ cup (60 g) crumbled feta cheese
- ½ cup (50 g) walnuts, roughly chopped
- 3 tablespoons (45 ml) hot honey
- 1 tablespoon (15 ml) lemon juice
- ½ teaspoon (2–3 ml) red pepper flakes, optional
Instructions
- Prepare the bok choy: Wash well and cut each head in half lengthwise. Pat dry thoroughly.
- Toast the walnuts: Heat a dry skillet over medium heat. Add walnuts and toast for 2–3 minutes, stirring frequently. Remove and set aside.
- Caramelize the garlic: Heat olive oil in a large skillet over medium-high heat. Add garlic and cook for about 30–60 seconds, until fragrant and lightly golden.
- Cook the bok choy: Place the bok choy cut-side down in the skillet. Cook for 3–4 minutes without moving it much, allowing the cut side to become nicely browned and caramelized.
- Turn the bok choy over and cook for another 2–3 minutes, until the leaves wilt and the stems are tender-crisp.
- Season with salt, black pepper, and optional red pepper flakes.
- Finish: Transfer to a serving plate. Sprinkle with crumbled feta and toasted walnuts.
- Drizzle generously with hot honey and finish with fresh lemon juice.
Notes
- For a spicier kick, increase the amount of red pepper flakes.
- Hot honey can be adjusted to taste based on your preference for sweetness and heat.
- This dish can be served as a side or a light main course.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 10 mg