It can be easy to get into a veggie rut. Maybe you buy the same two bags of spinach and kale each week, or are more of a peppers-and-onions-on-everything kind of person. Whatever your style, it can be nice to break up the routine every once in a while—and this month, we vote you do so with bok choy.
If you’re already cooking with it on the reg, scroll down for new recipes, but if you mostly know it as something mixed into your Chinese takeout, here’s the deal: Bok choy is in the cruciferous family of veggies, alongside broccoli, cauliflower, cabbage, and kale. As far as texture, it’s more of a mix of those last two—soft, buttery, and a little sweet when cooked. It’s also packed with vitamins K and C, and a good amount of potassium and calcium.
You can find bok choy all year round, but since it’s best in the early spring, we thought we’d offer up some boy choy recipes to try while it’s at its peak.
one-pan dinners before, we recommend swapping out Brussels, green beans, or whatever other green veg you usually go for with bok choy this time. The same teriyaki ginger marinade goes over the salmon and leaves, and trust us… you’ll want to make more to put on just about everything.
This chicken bake looks like your average casserole, with one surprising ingredient: bok choy. It basically acts as a stand-in for broccoli or spinach, and tastes just as good mixed in with mushrooms, juicy chicken thighs, and white wine gravy. Serve over cauliflower rice to lighten things up a little.