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The Dinner Winner

Meatless food for all!

greens

6 June 25, 2018 Dinner

Grilled Bok Choy Recipe

Grilled Bok Choy

Today was the first real hot day of the summer. Sticky, sweaty, and energy sapping. It scraped the upper 90s for a while which usually saps any motivation I have for firing up the stove. The grill is another matter altogether though. Somehow, I don’t mind the searing heat of the grill as long as I can leave it outside, and maybe throw back a refreshing beverage while doing it. Enter, this simple grilled bok choy recipe.

I came across a grilled bok choy recipe by Andrea Bemis the other day that looked fantastic, so I decided to make it for dinner. This particular recipe called for leaving the bok choy whole when grilling, which sounds nice in theory. In reality, bok choy grows in very sandy soil, like leeks do, and it’s almost impossible to get all of the grit out without separating them into individual leaves and giving them a bath in the sink for a while. (If you know of a way to do it, tell me how in the comments.) Neglect to rinse the bok choy well, and you’ll be chewing on sand all meal. Also, if you’re wondering, yes, you eat the white part on bok choy. There is no need to trim that part.

I still had no desire to turn the stove on, so I decided to make use of my perforated grill pan. It’s kind of like a cookie sheet with holes in it to let the heat pass through, but it keeps stuff from falling through the grates into the grill. It’s useful for all sorts of vegetable cookery and I highly recommend picking one up. I basically just used the grill pan like a giant sauté pan, turning the bok choy every couple of minutes or so until it seemed done. Top it with a delicious sauce, and you are all set.

Simplest Grilled Tofu and Grilled Bok Choy

To round out the meal, make the simplest grilled tofu, and some rice and you are all set. Serve with a little bit of soy sauce if needed, and your favorite Asian hot sauce of the moment, sriracha, gochujang, or whatever you are into, and maybe a Kirin or Sapporo, and you’re all set. 

 

Grilled Bok Choy

Serves 4 - 6

15 minPrep Time

15 minCook Time

30 minTotal Time

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INGREDIENTS

  • 6 Heads bok choy, about 2.5 lbs
  • 2 tbsp olive oil
  • 2 tsp ginger
  • 3.5 tbsp soy sauce
  • 2.5 tbsp rice vinegar
  • 1 tbsp honey
  • 1.5 tsp toasted sesame oil
  • 1.5 tsp toasted sesame seeds

METHOD

  1. First, preheat the grill to medium. You’ll want to place your grill pan on the grates for preheating as well.
  2. Fill the sink at least 4” deep with cold water. Trim the ends of the bok choy off and separate into leaves. As you separate them, toss them into the sink. Gently toss all of the bok choy around in the sink for a minute or two to rinse the sand off, then let them sit still for a minute to make sure the sand sinks to the bottom of the sink. Transfer the bok choy to a large kitchen towel and pat dry.
  3. In a small bowl, mix ginger, soy, vinegar, honey, and sesame oil until well mixed. Taste the sauce and adjust as you see fit. If you want to make this gluten free, use tamari instead of soy sauce.
  4. Transfer the bok choy to a rimmed baking sheet or large bowl, and toss with the olive oil. When the grill is hot, put the bok choy on the grill pan and spread evenly and close the cover. My grill pan is pretty large, about the size of a baking sheet. If yours is smaller, you might have to cook the greens in batches.
  5. Cook for 4 minutes or so before tossing with tongs. You should be getting little charred pieces of greens here and there. If you don’t see any, either turn up the heat to medium high, if you have a gas grill, or just let them cook a little longer before turning. Cook for 4 additional minutes after turning, then remove to a serving bowl.
  6. Toss the greens with sesame seeds. Drizzle the grilled bok choy with the sauce and enjoy!
7.8.1.2
8
https://thedinnerwinner.com/grilled-bok-choy-recipe/
© 2018 Samuel Kaestner

Nutrition

Calories

506 cal

Fat

33 g

Carbs

45 g

Protein

14 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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1 June 13, 2018 Dinner

Pasta with Garlicky Dandelion Greens and Raisins

My daughters absolutely love running around any patch of grass and grabbing a bouquet of dandelions to lovingly present to my wife, or anyone else who happens to be at hand. Swing by, you might get a bouquet too. So, the other day when I came across a lovely stock of dandelion greens at the grocery store, they were delighted when I told them we were going to eat dandelions for dinner.

If you’ve never cooked dandelion greens before, you can treat them pretty much the same as any other green you would wilt, but be forewarned, they are quite bitter. In this recipe, I cut the bitterness of the dandelion greens by also using a power greens mix of baby kale, chard, spinach, and arugula. The sweet raisins and earthy parmesan make for a wonderful play of flavors in the dish. Best of all, you can get this on the table in under 30 minutes.

If you are feeling adventurous, you can forage for your own dandelion greens  I would recommend finding some grass you are certain has not been treated with weed killer though.

P.S. – I’m still figuring out how to make the nutrition content correct for the dish. There is no way this is 2000 calories per serving.

 

Pasta with Garlicky Dandelion Greens and Raisins

Sam Kaestner

Serves 4 - 6

A simple way to make a meal out of dandelion greens.

15 minPrep Time

15 minCook Time

30 minTotal Time

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INGREDIENTS

  • 1 bunch dandelion greens, about 8 oz
  • Other assorted greens to make 12 cups. I used baby chard, kale, spinach, and arugula power greens mix
  • 5 cloves garlic sliced
  • 4 tbsp olive oil
  • 12 oz short pasta like rotini, cavatelli, even ziti. I used whole wheat
  • ½ cup raisins
  • 1.5 oz grated Parmesan
  • Salt and pepper to taste
  • Serve with crushed red pepper flakes

METHOD

  1. Put on a large pot of well salted water to boil. Cook the pasta according to the package directions. If you time it right, the pasta will be done right when the greens are done. Wash your greens and roughly cut into three-inch pieces. Mix all the greens together with your hands, so you don’t end up with big clumps of only one kind of green once everything is cooked.
  2. Slice the garlic into thin rounds. Heat a large (at least 12”) skillet over medium heat. Sauté the garlic for about a minute. Stir it regularly so it does not burn. After a minute, dump in all the greens. It will seem like a lot of greens; they should be mounded over the pan. Sprinkle with salt and stir to get the garlic off the bottom of the pan so it does not burn. Cover and lower heat to medium-low. Cook for about four minutes, or until the greens are wilted. Add the raisins, cover, and remove from the heat. I like the raisins to get a little tender with the warmth of the pan, but not cook so long that they get mushy.
  3. When the pasta is done, reserve 1/2 cup of the pasta cooking water before dumping the noodles into a colander. Put the noodles into a large bowl. Toss the pasta with the greens and raisins. Mix in parmesan and serve.

Tags

Diet
vegetarian
vegan
lacto vegetarian
ovo vegetarian
pescetarian
Allergy
dairy free
egg free
soy free
peanut free
seafood free
treenut free
sesame free
mustard free
7.8.1.2
6
https://thedinnerwinner.com/pasta-with-garlicky-dandelion-greens-and-raisins/
© 2018 Samuel Kaestner

Nutrition

Calories

2192 cal

Fat

83 g

Carbs

306 g

Protein

76 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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Hi everyone... I love food, and think about it pretty much every waking minute. I started this blog because I've seen so many vegetarian blogs out there that put health first. I know that plants are delicious, so this blog puts taste above all else. Have a look around and see what you like! Dig deeper →

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