Cabbage’s Curvy Little Cousin Cooks Up in a Jiffy for a Springtime Dinner
Bok Choy: Leafing through the Brassicaceae Family Album
Cookbook author and Instagram chef Carla Lalli Music refers to an entire category of her recipe canon as “Burning Clean”—foods to eat on a Monday after a weekend of indulging. I think early-spring vegetables offer a seasonal version of burning clean: leafy, green and fiber-filled, they offset the months of cheese and potatoes needed to survive a New England winter.
With a harvest time of just 30 to 45 days, bok choy slides into early spring like a champ, inching out the asparagus and fiddle-heads we often associate with the season. With its slightly sweet stalk and mildly peppery leaves, this brassica is also a rich source of vitamins A, C and K.
The younger versions of bok choy are tender and cook quickly, making it a perfect component of a weeknight dinner.
This recipe gets dinner on the table in under 30 minutes, pairing the verdant nature of the vegetable with a savory miso braise and a rich egg for a clean-burning vegetarian meal—and despite the current cost of eggs, they still come in lower than some meats per pound and provide excellent protein. Looking to make it vegan? Replace the eggs with cooked white beans, added directly to the braising liquid.
Miso-Braised Bok Choy with Jammy Eggs
Ingredients
- 2 tablespoons unsalted butter softened
- 2 tablespoons white miso
- 2 eggs
- 4 baby bok choy about 12 ounces, halved lengthwise and well-rinsed
- 2 tablespoons neutral oil such as grapeseed or safflower oil
- 1 –2 cups unsalted chicken or vegetable broth or substitute water
- 1 tablespoon rice wine vinegar or lemon juice
- Kosher salt and freshly ground black pepper
- 1 tablespoon maple syrup optional
- Pea tendrils or thinly sliced snow peas
- Toasted sesame seeds furikake or chili crisp, to garnish
- Warm white rice or toasted bread for serving
Instructions
- Mix the softened butter and miso together into a smooth paste. Set aside. Bring a small pot of water to a boil. Carefully add the eggs and boil for 6–7 minutes for soft-boiled or 9 minutes for jammy eggs. While the eggs are boiling, fill one bowl with ice water and another bowl with warm water. When the eggs have cooked, remove them to the ice bath until cool enough to handle. Peel and let the eggs rest whole in the bowl of warm water.
- Heat oil over medium heat in a skillet large enough to accommodate the split bok choy in a single layer. Add the bok choy, cut sides down, and cook undisturbed until browned but not burnt, about 4–5 minutes. Flip and add 1½ cups stock to the skillet. Cover, reduce heat to medium, and braise until the bok choy is just tender (start checking after 4 minutes). If the pan begins to dry, add remaining stock.
- When tender, remove the bok choy to a plate and tent with foil to keep warm. Reduce the heat in the skillet to low and gradually whisk the miso butter into the braising liquid to create a beautiful emulsified sauce. Add the vinegar and whisk to combine. Check seasoning. (The miso can be salty so be sure to taste before adding more salt.) If the sauce seems too salty, add a little more vinegar. If it tastes sharp, add the maple syrup.
- Serve the bok choy and sauce with a halved egg and a handful of pea tendrils or snow peas. Garnish with toasted sesame seeds, furikake, chili crisp or anything your heart desires. Some rice or toasted bread on the side is great for catching the extra sauce.
