• Liz Talley - Urban Graze

Grilled Bok Choy


1 head of bok choy, cut in half lengthwise, and leaves removed

1 Tbsp. butter, room temperature

1 Tbsp. mild miso paste

Salt and pepper

Rinse and dry the bok choy; then using your hands, rub with combined butter and miso. Grill over medium heat (lid down) for about 5 minutes each side, until golden and crisp-tender. Season with salt and pepper.

Recipe created or adapted by Liz Talley, Urban Graze

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