Bok choy is one of those vegetables that I don’t know much about. It’s green, certainly, and looks like a cross between a head of romaine lettuce and a cabbage. It comes from the cruciferous family of vegetables, a family of green leafy veggies that includes broccoli, cabbage, kale and collards. When blanched, I thought it tasted a little like Swiss chard, but otherwise it’s a rather flavor neutral vegetable. It’s pretty inexpensive, too. The head I picked up at Wegmans was 99 cents per pound, and weighed about 12 oz.
Not unlike collard, turnip or mustard greens, it is best when blanched and sauteed or stir-fried, the latter of which harkening to its use in Asian cooking. Bok choy is a Chinese variety of cabbage (chinensis) closely related to Napa cabbage (pekinensis).
The Pitiful Dish took on bok choy while adapting a Saveur recipe that we did here back in 2012. I have no recollection and only mediocre photos of the final dish as a memory of that now three-year-old dinner. What I can tell you was that I liked how the mild bok choy worked here. Sometimes the bitterness of the rappi is great, but in a dish with an stronger flavored cheese like a chevre, it’s best not to have a fight for flavor attention.
WHAT WORKED: I think the bok choy was a winner. And, it’s fun to say.
WHAT DIDN’T: I bought goat cheese crumbles. If I did it again, I would probably by a small log of chevre to mix in. The crumbles seemed a little to dry and not conducive to making a creamy sauce.
EASE OF PREPARATION: Easy. Boiling water is the hardest part.
BEST FOR: Mid-week dinner or when your CSA basket shows up with a head of bok choy.
SERVE WITH: A fork and a spoon. You may find yourself switching between them.