Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Cooking Light, Dinner, Father's Day, Kid Friendly, Lunch, Main Courses, Make Ahead, Side Dishes, Summer Fun, Sunday Dinner, The Lazy Way To Cook, Vegetables, Vegetarian, Week Nights
Yields or Serves:
Tags: Baby Bok Choy, Bok Choy, Bok Choy Gratin, Butter, Dinner, Father's Day, Garlic Cloves, Kid Friendly, Kosher Salt, Light Side, Lunch, Main Courses, Make Ahead, Panko Bread Crumbs, Parmesan Cheese, Pepper, Side Dishes, Spring, Summer Fun, Sunday Dinner, The Lazy Way To Cook, Tomato, Unsalted Butter, Vegetables, Vegetarian, Week Nights, Yellow Onion
Bok Choy Gratin
I had a bunch of baby bok choy in my fridge that needed to get used before making its way to the trash can. I grew up in a household that didn’t believe in wasting food and it pains me to throw food out. I would rather create a disaster meal then throw food away. This is how I created this dish and it actually turned out quite tasty.
INGREDIENTS
1 Sliced Yellow Onion
1 Diced Tomato
10 Chopped Garlic Cloves
8 Ounces Unsalted Butter
6 Small Bunches Baby Bok Choy
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
1 Cup Panko Bread Crumbs
1 Cup Grated Parmesan Cheese
Preheat your oven to 350° F. Tear off the bok choy leaves, wash & dry them. In a large skillet melt the butter over a medium low heat. When the butter is melted add the garlic and onions. Stir and cook for 1 minute. Add the tomatoes and bok choy leaves. Season with the salt and pepper. Stir and cook for 2 minutes. Remove from the heat and pour into a large glass baking dish. In a small bowl mix together the panko bread crumbs and Parmesan cheese. Sprinkle the bread crumb mixture over the vegetables. Place, uncovered into the oven and bake for 35 minutes until done. Remove from the oven and serve hot. Serves 4
