Last week’s CSA delivery brought many greens, including Mei Quin Choy, more commonly known as Baby Bok Choy. Bok choy is rich in vitamin C, fiber, folate (folic acid), and calcium – a true gem. Tired of the salads and stir-frys that I usually make when I have greens, I decided to try something new – roasted greens!
This is kind of a non-recipe because of its simplicity, but I thought I should post it as my entry to this week’s Weekend Herb Blogging, and because it was quite delicious. WHB is hosted this week by Pam of Sidewalk Shoes, and was started by Kalyn of Kalyn’s Kitchen.
Ingredients (serves 2 as a small side dish)
2 heads of Mei Quin Choy
2 teaspoons olive oil
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 teaspoon dried oregano
dash of cinnamon
salt and pepper, to taste
1. Turn the broiler on high. Mix together the spices.
2. Slice each head of choy in half; brush with olive oil. Place them in a baking pan and sprinkle them with the spice mix according to your own preference. Before cooking:
3. Broil for about 10 minutes, or until the choy starts to get crispy.
4. Serve as is, or with some Asian ginger dressing – any kind will do!