A quick sear in the pan with a little chili and garlic takes baby bok choy from a shy spring green to a boisterous main event.
Ingredients
- 2-3 heads baby bok choy, sliced lengthwise
- 1½ tbsp butter
- 1 tbsp extra-virgin olive oil
- 1 tbsp red pepper flakes
- Salt, to taste
- 2 cloves garlic or 2 stalks spring garlic, finely chopped
Preparation
- Heat the butter and the olive oil in a wide skillet over medium-high heat. Add the red pepper flakes and the garlic to the pan. Cook until fragrant, about 30 seconds.
- Add the bok choy to the pan, cut sides down in the pan. Cook for about 5 miuntes, or until the cut side begins to brown. Turn and cook for another 5-10 minutes, or until the bok choy is just tender. Baste with the infused oil from the pan and season with salt, to taste.
