Savory Baby Bok Choy

The following recipe sounded so good to me, I made it for a Fourth of July potluck, and got lots of compliments. I actually added more garlic. You can never have too much garlic! –Patty

Bok choy, bunched

You might be surprised at how versatile bok choy can be: use it raw in salads or dip it in hummus, sautee it in a stir-fry, or make it the star of the show, as in this tasty recipe.

3 tablespoons butter
1 clove garlic, smashed
1 bay leaf
2 cups chicken stock
1 cup white wine
1 lb. baby bok choy, trimmed and sliced in half lengthwise

Melt butter in a large skillet over medium heat, and cook and stir the garlic and bay leaf until the garlic is lightly browned, about 5 minutes. Stir in the chicken stock and white wine, and increase heat to a full boil. Cook the sauce, stirring often, until reduced to 1 cup, about 15 minutes. Remove bay leaf. Lay the bok choy halves, cut sides down, into the sauce, and reduce heat to a simmer. Cook until tender, about 10 minutes. Serve with sauce spooned over bok choy.

We thank for this recipe. Serves 4.