6 small baby bok choy
they should all be around the same size
olive oil
the good stuff
we use pink Himalayan salt
black pepper
freshly ground
This is our favorite way to prepare bok choy! This technique is super easy and the leaves develop a light delicious char in the oven. Since we are usually cooking for 2-3 people and this dish is best fresh out of the oven, we have halved this recipe from the original. Use a second rimmed baking sheet if doubling this recipe.
Preheat the oven to 375°F.
If any of the outer leaves on any of the bok choy are wilted, remove them. Trim the tops of the biggest leaves. We like to soak and rinse bok choy in our salad spinner, then we spin it to remove the extra water. Taking care to keep the cores intact, halve each bok choy lenghwise.
Transfer the halves to a rimmed baking sheet, drizzle with olive oil, sprinkle with salt and pepper and toss. Evenly distribute the bok choy and set the cut side down. Roast for 15 minutes (roast for 20 minutes if doubling the recipe and using 2 rimmed baking sheets.)
Taste and season with additional salt if needed. Serve hot.
source: adapted from Ina Garten's Make It Ahead: A Barefoot Contessa Cookbook