Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going to make a special dish, brussels sprouts meet bok choy. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Brussels Sprouts meet Bok Choy is one of the most popular of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Brussels Sprouts meet Bok Choy is something that I have loved my whole life.
This tasty recipe of multi-grain pasta and Brussels sprouts makes a scrumptious side for roasted turkey, baked ham, or Reviews for: Photos of Penne with Brussels Sprouts & Bok Choy. Reviews: Most Helpful. this link is to an external site that may or may not meet accessibility guidelines. Tyee is Harvesting "Main season," brussel sprouts and Bok Choy planted in July.
To get started with this recipe, we must prepare a few components. You can have brussels sprouts meet bok choy using 4 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Brussels Sprouts meet Bok Choy:
- Prepare 1 pound fresh Brussels sprouts
- Prepare 1-1/2 pounds bok choy
- Take To taste salt
- Make ready 1 stick butter
The small round vegetables grow along a long tall stem. The sprouts are removed from the stem and sold fresh or frozen. Bok choy can be eaten raw in salads, stir-fried, cooked as a vegetable, or marinated. Bok choy has crunchy stalks that are mild and juicy sweet.
Instructions to make Brussels Sprouts meet Bok Choy:
- Wash the vegetables. Melt the butter in a pot. Add in the Brussels sprouts. Chop the bok choy, add to the pot. Add some salt and stir. Cover and cook. The salt will draw the moisture from the vegetables so the will cook in the butter and thier own juices.
- After its cooked 20-25 minutes stir and cover and cook 12 minutes more. The sprout should be just fork tender or just under. They are done. Serve I hope you enjoy!!!
At heart, bok choy is just a cabbage, but it's still considered pretty exotic in most American kitchens. Sure, many of us eat it regularly in Chinese restaurants, but Greener and leafier than its European Brassica counterparts — like broccoli, cauliflower, kale and Brussels sprouts — Asian bok choy has. Bok choy was not even on my radar before it started showing up in my first-ever CSA a few years back. Bok choy has a mild, borderline sweet flavor that makes it a great gateway green for people trying to get more leafy vegetables into their diet. Brussels sprouts grow well in cool climates, making them ideal for locavores across North America.
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