We like greens around here and generally have them as much as possible, but in all honesty, salads and sautéed greens can get slightly boring over time. So, I’ve been trying some new cooking methods out and this is my current fave, searing or charring in a cast iron pan. I saw a recipe for charred cabbage in bon appétit a few months ago, and figured I might as well try it out. It was, of course, delish.  So, as soon as I saw some of these plump, baby bok choy available I knew exactly how I was cooking them.

I would consider bok choy as a fairly “watery” veg. A quick google search tells me it’s just over 95% water and cabbage is at around 92%, and yes, we all know the internet lies, but let’s just say it was accurate here, that water content is close enough to still get some great color and char on The Choy. In fact, I’m convinced you can sear anything if you get your pan hot enough. I know I’ve done it before with some romaine for that Grilled Caesar Salad I made a while ago. (wink, wink. Go check it out!)

You can certainly pair this charred bok choy with any toppings you want, I went with a quick garlic, ginger and soy sauce with a little drizzle of toasted sesame oil here. Just think of this as a cooking method and use any green or veg you want and top with whatever you like, oil, lemon and salt, tahini drizzle, or even a dollop of yogurt and some harissa. The possibilities are endless.