Braised Bok Choi

This recipe used the bok choi that we got in Week 2 and Week 3. The results were mixed - it was OK, but nothing spectacular.

I think I am more partial to the quick-cook, tender crispness of stirfried veggies.


Braised bok choi

Ingredients:

• 1-2 small garlic cloves, minced (We used the 5 called for in the recipe; trust us, less is more)
• 1/2 tbsp. olive oil
• 6-8 baby bok choi or hearts of bok choi, cut in quarters
• 2 cups chicken broth

Wash and rinse bok choi. Cut baby bok choi into quarters; cut bok choi hearts in half.

Heat oil and saute garlic, about 4-5 minutes. Add chicken broth and bring to a boil. When boiling, reduce heat, add bok choi and simmer until tender, about 10 minutes on low.


Notes for next time:

I think that I will saute some portabellas, garlic and Spike first and then add smaller pieces of bok choi.

And I will also use less garlic.