Recipe Time: Adam's 'Sucker Punch' Bok Choy!

Image via cancernewsnetwork.blogspot.com

Cabbage is not one of my favorite vegetables. Unless it's smothered in some kind of sauce (which sort of defeats the purpose of eating cabbage, right?), I don't generally go for it. It just feels like something your mother would make you eat as a form of punishment.

But Chinese cabbage? Completely different story! Chinese cabbage, or as it's more commonly called, 'bok choy', makes me swoon. I'm talking a weak in the knees, 'first crush' kind of infatuation. First of all, it's incredibly good looking. Second, it's ridiculously simple to cook. And third, it's so good for you that you'd be crazy not to like it. If you're dying to know why you should get on the Boy Choy Express, check out my post Baby Bok Choy: Throw Some Bok in Your Wok! to learn about all the amazing health benefits.

But if you're already salivating at the mouth (I see you over there with your apron already on!), let's dive right into how to make Adam's 'Sucker Punch' Bok Choy. If you don't have a grill, don't fret. A grill pan, skillet or any other oven-safe pan will do!

Let's get started...

Soak 3 heads of bok choy in cold water to remove any dirt - this amount serves 2 people as a side.

Slice the rind off 2 lemons...

...and finely chop.

Then squeeze the juice of the lemons into a measuring cup.

Add a generous amount of sea salt, pepper, basil and oregano to the measuring cup.

Now add approximately 1/4 cup of extra virgin olive oil.

Once the bok choy are clean, slice in half evenly...

...like so.

Place the bok choy in a gallon size Ziploc bag and pour the marinade on top. Seal the bag and shake to coat. We recommend marinating overnight for maximum taste, but even a few hours will do the job.

Now, preheat the oven to 425 degrees. Meanwhile, place the bok choy face down on your grill pan (remember, oven-safe!) and pour a little of the marinade over the top.

Roast in the oven for 10-15 minutes, or until slightly crispy, keeping in mind not to eat the very charred, leafy ends. The intense 'sucker punch' flavor of this bok choy will leave you and your family wanting more!