Bok Choy Becomes Bok Ciao !

Last night I cooked bok choy for the first time. I don't cook Chinese food. I let my local Rice Shop do it for me. I cook Italian food so I Italianized bok choy and it was great! From here on in I will refer to it as bok ciao lol!

Heat some olive oil in a pan and add as much chopped garlic as you like (we like LOTS of it) and a medium sliced or chopped onion. Cook until limp or just starting to brown on the edges. Meanwhile chop up 3 small heads of bok ciao. Start at the white end and cup into 1/4" slices. Add this to the pan. After a couple of minutes add the green part of the bok ciao sliced into 1/2" ribbons.

Then mix in some Herb-Ox chicken broth, in POWDER form, to taste (do not add water). I use this in many of my recipes instead of salt. It gives vegetables a nice, rich flavor in addition to the salt it provides (it is also available in a low-salt form). Add some Italian Seasoning (or any Italian seasonings of your choice) and black pepper. Mix all together and cook on a low to medium heat until the bok ciao is limp. About 5 minutes.

Bok ciao reminds me of escarole and makes a great side dish. It is delicious and a nice accompaniment to chicken or pork. Serves 3 to 4. Enjoy! Smoochies!

MFR's Home Cooking

I've been in the kitchen since I'm about seven years old. I love to cook and I cook mostly Italian foods. I'm often asked for my recipes and my reluctance to share has been because I don't measure anything. So, if you have a bit of experience under your belt (alongside that little roll of fat lol) and you can wing it a bit and trust your judgment for taste, I've decided to post some recipes along the way...in my own inveterate style! Smoochies!